P(r)esto!

Snow is overrated. As a kid you love it, but once you take school cancellations out of the equation, snow becomes a bit of a nuisance. So with nothing else to do, I decided to harvest Count Chocula, my basil plant, and make some pesto. With all the traveling I do over break, it just wasn’t feasible to take him with me. Seeing as I had spent all semester tending to his needs, I thought that this would make a perfect culinary capstone for the semester. So for my final dorm-cooking of the decade, I made pesto.


Note to self (and all other collegiate cooks), the cafeteria is a great place to get ingredients. I didn’t feel like buying some ingredients, so I just got them from the dining hall, Carmichael. The staff was more than willing to give me a teaspoon of white pepper from the kitchen. As for the walnuts… well, I took them from the salad bar. Technically, I don’t think that counts as stealing. At least that’s what I tell myself.
The recipe was a little too olive oily for my liking, so I’d just do it to taste if I were you. Test it after a half of a cup and add more bit by bit until you get the flavor you want. Other than that, the pesto was delish. We brought it to dinner and used it on the cafeteria pasta and pizza. Who wants a watery marinara when you’ve got fresh pesto? Our BYOP dinner couldn’t have gone any better. I used some of the leftovers for a turkey and cheese Panini. There are really no limits when it comes to pesto. Give it a go, see what you think.

Before

Basic Pesto (Adapted From Colorado College Cookbook)
½ cup pine nuts
½ cup walnuts
1 teaspoon coarse salt
½ teaspoon ground white pepper
1 tablespoon minced garlic
3 cups of loosely packed, fresh basil leaves
4 ounces Asiago Cheese, grated
2 ounces of Parmesan Cheese, grated
1 cup Olive Oil

In food processor, pulse first 6 ingredients until finely chopped.
Then add the two cheeses, and process until smooth.
While the machine running, gradually add the olive oil “in a slow steady stream.”
Once fully blended the pesto can be kept for up to one week in a sealed jar.

After

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