For our first cooking article, I feel a strange compulsion to dictate how this recipe came about, changed my life, or fits into my meal routines for roughly 250 words before i get to the pesto recipe. Fact is, I’m an engineer at heart and want to get to the heart of the issue.

I’m Portuguese. I never ate pesto before my 20s. I started making this on the regular to use up basil. Surprisingly, I found out my kids love it on pasta, so it got into the routine every 4 weeks when the plants are ready to harvest. It takes about 5 minutes to make, and you can get your kids to feed ingredients into the blender and makes them think they’re helping and not dumping $50 worth of pine nuts on the floor.

Pine nuts, man. They work the best, but macadamia are close and 1/3 the price. Walnuts work well, too. Really, most nuts work, so if you are cheap, substitute.

Ok, enough talk. Let’s cook.

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Pesto Recipe

Ingredients

• 1 cup of Basil
• 1/2 cup of olive oil
• 1 tbsp crushed garlic
• 2 tbsp pine nuts
• 1/4 cup fresh-grated Parmesan cheese

Rough chop and blend until smooth. Bullet blenders work best for this.

Seriously, that’s it. Serve over pasta, gnocchi, in a grilled cheese sandwich, as a pizza sauce, and I’m sure the vegetarian hive mind must have a massive cache of uses for this stuff. It keeps for a few days, however, tastes best fresh.

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