1. Make nut butter or spread. Toast (or don’t toast) hazelnuts, almonds, walnuts, cashews, skinned peanuts, or any other type of nut. Process well and scrape the sides down occasionally, until you see the nuts start to flow into a thick oozing “liquid”. Process until all of the nuts are incorporated into that liquid known as nut butter. Add a few pinches of salt, process, then adjust for taste.
2. Shred a big block of cheese for easier use later! If it is a softer cheese like mozzarella, pop it into the freezer for about 15 minutes to let it harden a bit first. Store the shredded cheese in a ziptop bag in the freezer.
3. Make some hummus, baba ghanoush, falafel, or all three!
4. Make a gratin
5. Make a pesto without a set recipe:
Wash and dry parsley/basil well. Peel some garlic. How much? How much herbs do you have? The amount of garlic you use should only be a small percentage, volume wise, of the herbs you use, otherwise it will just taste like garlic.
Put the garlic in the food processor and mince with the processor. Add the herbs. Taste and add more herbs or garlic for your tastebuds.
Add some nuts if you have them or want to- I really like pistachios with parsley and walnuts or pine nuts with basil. While the nuts are getting blended in, dribble olive oil in until the paste comes together. Add more oil to your liking. I like less oil, so my “pestos” are often quite chunky.
Add some cheese if you want- I usually have Romano or Parmesan.
Taste for saltiness first, then add salt if needed.
Use the pesto right after you make it, or freeze in ice cubes and top off with a little oil.