Step #1 to making Windy Ridge Naturals' "Skinny(er) Pesto" is to...
I love pesto. Like L.O.V.E. I love Jesus. I love my husband. I love pizza. I love pesto. (Oh, and my children...yeah, I love them too. Sooo ready for school to begin. Do I hear a "Oh yeah!?") I've tried several "store" pestos and am NOT impressed...especially with the nutrition info on the side of the container. YIKES!
After several years of growing basil, I feel I finally "have it down" enough to share my pesto making success with you. First, you need lots of basil. This isn't the amount that you could (affordably and sanely) purchase from the produce department at the grocery. You're gonna have to grow it. And if ever there was an easy plant to grow....it's basil (and peppermint, dear goodness!) Now, unless you're obsessed with pesto (as I am) then 1-2 plants will be sufficient. You can MAXIMIZE your 1-2 plants by trimming and pruning them in "strategic" places. If you do, then your little plants will become BASIL BUSHES and produces loads of basil for your pesto making needs.
Watch this clip as I show you HOW to turn your basil plant into a bush!
So, tomorrow morning, go to your garden and "cut back" your basil plants at the "Y" in the stem, bring your harvest back to the kitchen...
and grab these things at the grocery so you’ll be prepared to change your life with Windy Ridge Naturals’ Skinny(er) Pesto!
Pesto Shopping List
- FRESH garlic (Please don't buy that stuff in a jar. Get the little “heads” that look like onions. Find them in the produce depart.)
- Nuts (pine nuts if you want to stick to “traditional” pesto. We typically use mixed nuts because it’s what we have in the pantry).
- Parmesan Cheese (We use both the powdered kind and fresh. You can use either one or a combo.)
- Fruit Fresh (optional—found in the preserving aisle)
- Lemon juice
- Olive Oil
- Approx 2c (or 3 oz) fresh basil leaves
Equipment needed: Food processor, muffin pan, plastic wrap, measuring cups and stuff you’ll have in your kitchen.