I’m going to go ahead and dedicate this post to my food processor. Medium-sized and sturdy, it can handle nearly every job I throw at it. (I only say nearly because I don’t want to jinx myself here.) Specifically, it is the essential tool for making one of my all-time favorite condiments (not just for pasta, folks!): pesto. I’ll call it a condiment because it’s way more versatile than something like ketchup for me.
When I make a batch, I like to freeze small portions to keep it fresh. It’s easy to defrost quickly if you submerge the container in warm water. I store mine in small jars or good tupperware containers.
A standard pesto involves basil, pine nuts, garlic, parmesan and olive oil but it’s pretty common these days to swap in any number of other things. Sun-dried tomatoes and macadamia nuts instead of basil and pine nuts is a stand out variation - fancy, and ridiculously tasty.