My kid-self might scoff at me for this one, because I used to be obsessed with ketchup. I’d put it on everything, wouldn’t try a piece of chicken without it, and thought it was the best thing ever. (I also don’t like mustard, so that helped with ketchup’s winning title.) Little Nikki would be shocked I ate a burger this weekend with no ketchup on it. Just a big Jersey tomato slice and a good spread of pesto. How grown up of me.
Pesto is totally my favorite condiment now. Is that pretentious? I don’t care. It’s so versatile and fresh. And in the summer, you have no excuse but to make it yourself.
I’m not going to give you an exact recipe for pesto, because I don’t know one and it’s a bit silly to figure it out and write it down. But I promise if you combine the following ingredients in a food processor you’ll get something yummy.
Basic Basil Pesto or Best Condiment Ever
What you’ll need:
- Basil – since I can’t really grow my own, I like to get mine in bunches from the farmer’s market. Stop, stand still, smell it first. Ah.
- Nuts – In this case I used pistachios, but you can also use walnuts, pine nuts, pecans, whatever
- Garlic – I use the kind that’s pre-chopped and kept in jars with olive oil
- Olive oil
- Parmesan cheese
Chop basil, nuts and garlic in food processor. Drizzle in olive oil until it’s at the spreadable consistency you desire. Mix in parmesan.
Put your basil pesto on pasta, sandwiches, eggs, burgers, steak, pizza. Seriously. It’s good on everything. Bon appetit!