Thursday, September 29, 2011

Mint and Walnut Pesto

An annual rite to the end of summer is the harvest, a form of which has been going on all over the world for millions of years.  Squirrels don't hoard nuts for the hell of it, and bears don't sleep in a cave for months because they are tired.  If you live in the Midwest like I do, it's gonna get cold, and even worse, dark, real quick.  Right around the time it gets tough to see what I'm grilling when it's only 7PM, that's a big change in the angle of the sun's rays that I ain't happy with.  More like, pissed off about.  However, eating seasonally and embracing all four seasons, or sometimes just the three you get, is a tasty opportunity to smile while tearing another page of the calendar.  People still have paper calendars?  A rainy and chilly night provided a fantastic dinner last week.  You gots to have this one for your repertoire in October.  You will be baking them again in November.  I might make some of these this weekend.  Where's my sausages and beer??  Is this the year to grill the Thanksgiving turkey? 

This pesto is designed to be like that hibernating bear and hide for a couple months.  Although not in a cave, your freeze would be much better.  When I have a couple fillets of tilapia or something that needs a little brightening, this pesto is gonna save the meal.  Lamb is an easy, delicious target.  Shrimps and some pasta mixed with mint and walnut pesto sounds good. 


Don't have an overgrown mint patch to harvest? Hit up this place and get it on the cheap.


the oregano will be hung and dried, seasoning pizzas and Sunday gravy all winter long


Mint and Walnut Pesto
about 1 C

2 C mint leaves, packed
4 garlic cloves, chopped (eyeball to your liking)
1 ts kosher salt
1/3 ts fresh black pepper
1/2 C walnuts, chopped
1 C good extra virgin olive oil (first cold press)

To the bowl of your food processor, add garlic, walnuts, mint,S&P.  Pulse a few times to get everything chopped up and enjoying each other.  With the blade running, add the oil slowly until about 1/4 C remaining.  Stop and scrape down the sides (to pick up that little mint leaf in the pic) of the bowl, then add the rest of the oil in the same fashion, until desired consistency- you might like your pesto a bit looser or thicker, maybe even like a paste- I like mine thick but still pourable.  Store in those tiny (3 TB?) tupperwares in the fridge for a few days, or in the freezer for up to 6 months.  Now I have to go measure those containers to find out...damn ADD.

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