Pesto

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This is my go-to pesto recipe.  I make it all summer and freeze it in ice cube trays, then bag it for easy use.  I often add more garlic, because we like things garlicky.  This recipe makes 12 regular-size frozen cubes.  One cube flavors a half pound of pasta.

2 cups fresh basil leaves (moderately packed)
2 cloves garlic
1/4 cup toasted pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup extra virgin olive oil
1/4 tsp lemon juice
1/8 tsp salt
1/8 tsp pepper


I pulse the garlic in the food processor first, so it gets minced evenly.  Then add the rest of the ingredients and blend until smooth.
Notes:
The better the ingredients, the better the pesto.  I grow my own basil - a mix of Italian and fineleaf (bush) basil.  The toasted pine nuts, Parmesan, and olive oil at Trader Joe's are good.  I use fresh lemon if I have it, but bottled juice is fine.  But, as long as none of the ingredients are actually bad, pesto is good even with generic grocery store ingredients.  The basil is the key component.  Lots of fresh basil.

I do store some in a jar in the fridge when I am making fresh in the summer.  The top of it will darken - a layer of olive oil on the surface helps.




Matriarchy

Member since Sep 2007

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