Pesto

It's really easy (and cheap) to make your own pesto, especially if you don't worry about doing it right. I usually crush a pile of garlic, then chop up an equal-sized pile of basil. Combine them with a healthy dose of olive oil, salt and pepper to taste and there you have it: homemade pesto. A bit of balsamic tastes good, too, although that's not traditional.

I never use a mortar and pestle, rarely add pine nuts and only sometimes include grated parmigiano. Nonetheless, it's always wonderful. If you don't love garlic, and its peculiar burn, it might be best to use two parts basil for every one part garlic. After you've worked out your preferred flavor, you can use it to dress up any pasta dish, as a spread or even as a salad dressing. I like to put it on one of my favorite summer sandwiches, Il Caprese. This is how Closet Cooking does it. And this is what mine looks like from above:




And from the side:



Sorry for the poor quality photos. I used my phone and it was dark.