The basil plant begins to sag a bit and the bottom leaves fade to yellow. Autumn is here and there is no time to loose in making the last batch of pesto before the previously vibrant plant dies. There is probably a different pesto recipe for every family in Italy. No two are exactly alike and it takes some time to find one that suites your tastes buds. John and I found ours -- it calls for a two to one ratio of basil and parsley, a goodly portion of roasted pine nuts and the garlic cloves of a whole head heated in a cup of olive oil, finished off with a combination of Parmesan and Romano cheeses. Our 15 year old Cuisinart mixes up a nice consistency, but not quite paste, in the end.
Sunday was the day -- I made two batches. Neatly stored each batch in three freezer containers. We'll never eat it all. They make tasty gifts for friends and colleagues.
Neither batch was the best I've done. They were good, but not marvelous. I think it was the olive oil. It was a bit too light in flavor. However, as pestos go, I'd give it a B+. The flavor certainly didn't stop us from slathering it on a piece of crusty white bread for a taste test. Somebody has to do it, right?
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