Camp Pesto

All it takes are a few extras thrown in the camp kit - toasted pine nuts, lemon, chunk of parm, basil - for a  luxurious meal out in the fresh air.

Basil - 1 bunch leaves picked

Lemon - 1 zest

Parmesan

Toasted Pine Nuts - 1/2 cup

Dried Pasta - we use about 3/4 lb for two of us

Salt - 1-2 TB

Olive Oil - at least 1/2 cup

1. Set pot to boil with salted water.

2. Chop basil leaves as finely as possible without overly bruising. Can be useful to stack up on top of each other, cut into ribbons, then chop.

2. Put pine nuts in mortar and pestle. Grind well. Add basil leaves little by little, crushing as you go.

3. Add a good shaving of parm, some salt and a glug of olive oil. Keep adding all three until you reach desired consistency and taste. 

4. Grate in a bit of lemon zest to taste.

5. Cook pasta. Strain and toss with pesto. Badda bing badda boom.