Why Homemade?
First of all, because it tastes better.
There are far few things that are better than something homemade. This goes for all things, even non-food related. But for me, all homemade foods not only taste better, they're rewarding, more satisfying, and help you grow and become more capable.
Creating and making things from scratch is monumental because to me, it means I don't have to rely on someone else to make something I love. If I really really love something that I've tried for the first time, the next step for me is to set out and make it myself. If I can make from start to finish, it's one more thing I can do myself and don't have to seek out at any store or restaurant.
So besides the most obvious reason why homemade food is better, I believe it's an essential part of being a capable human being. Of course it's unrealistic to handmake everything if you have a full-time job to consider--but make as much as you can. I try to make anything from scratch whenever possible, although I don't think I'll ever be making my own phyllo dough any time soon. Whether it's ricotta, pesto, miso, chili paste--whatever--I encourage anyone and everyone to make something themselves, and continue to make it all the time. It becomes easier and more perfect each and every time and becomes an everyday task instead of a series of extra steps.
It's particularly awesome to make things from scratch because it gives you the opportunity to celebrate the special and unique ingredients of each season. I love to highlight certain ingredients in my cooking that may pertain to a certain season and are only around for a limited amount of time. This could mean pickling green beans in the peak of summer, freezing lemon juice from a neighbor's tree, or sundrying the best of the tomato crop. There are endless amounts of ideas to preserve a flavor that comes and goes during the year.
The ramp & pistachio pesto that I made does just that.
Pesto is a wonderful recipe that is a perfect example of how homemade cooking can be both beyond delicious and easy.
Charred Ramp Pesto
makes around 1 1/2 quarts
1-2 dozen ramps (depending on the size), washed and roots trimmed
1 stalk green garlic, washed and roots trimmed
1-2 cloves garlic, crushed
1 bunch basil
1 1/2 cups shelled pistachios
2 cups extra virgin olive oil
1/4 cup lemon juice
1 cup grated Parmesan cheese
1 tbsp Dijon mustard
1-2 tbsp salt
To char the ramps and the green garlic, either place under the broiler or directly on an open flame. Rotate accordingly so each side begins to blacken, but not completely. The entire stalk should be limp, very darkened and crisp. Remove and set aside in a bowl until cooled.
Place the pistachios, crushed garlic, mustard and lemon juice in the food processor. Give the ramps and green garlic and quick rough chop and toss those in as well along with the basil. Pulse in the food processor 5 or 6 times until everything begins to coarsely chop. Keep pulsing and slowly add about half of the olive oil. Scrape the sides of the processor down, and add the Parmesan cheese and some of the salt. Continue to pulse while adding the remaining olive oil. Once the olive oil has been completely incorporated, the mixture should be thinned out but still a rich spreading consistency.
Taste and check for seasoning, adding more salt if necessary. This is the most important step. Since pestos are used for sauces and dips, they need to be a little bit more salty that regular food because they are responsible for seasoning other ingredients.
Once finished, transfer to a freezable container or use within the next few weeks.
Serve tossed with pasta or with fresh veggie crudité.