Sometimes you just need to eat some pizza. Or to baffle your children by insisting it be green. You know, the usual. So be prepared to find what is practically an un-recipe in this post, and let’s make some pared down pesto!
While I love a traditional pesto, I have terrible time management skills and always end up harvesting all of my basil in one fell swoop right before the first frost hits. This of course leaves me dashing about madly to do more than make pesto. It can turn something I have looked forward to all year into one more thing on the to-do list.
In the last few years I have started making what is basically a cheater pesto. Pesto for lazy people and pizza lovers. I will toss in my disclaimer here that if I were planning to use my pesto on a pasta, or in a dish where it wouldn’t have competing flavors, I would stick to a traditional recipe. Personally, my obsession with pesto on pizza means that any I make never makes it as far as a noodle. And if we are being frank, skipping the parmesan isn’t a huge deal when you plan to smother the entire thing with cheese.
Yep, I said it. I skip the parmesan. Heck, half the time I skip the pine nuts too. You may just be horrified to know that a good chunk of the time, the goop I am daring to call pesto is nothing more than basil, olive oil, and a good dose of garlic. Not only that, but I am daring to admit it in public! (A recipe blog this is not, I’m afraid!)
You know what, though? It’s fine. It tastes great! It’s literally just a pizza sauce for me. There is no one acceptable way to make things. Make it the way that works for you. Add or subtract ingredients. Skip steps. Who cares? It’s not the dinner Olympics. Go ahead and make things easy for yourself. Then make some excellent pizza. (Green sauce optional.)
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