Pesto is an uncooked sauce that is used on pasta, sandwiches, appetizers and so much more. Typically made with just a few simple ingredients, it can be whipped up fast without heating up the kitchen , great for summertime when the ingredients are at their
Pesto is an uncooked sauce that is used on pasta, sandwiches, appetizers and so much more. Typically made with just a few simple ingredients, it can be whipped up fast without heating up the kitchen , great for summertime when the ingredients are at their freshest.
Basic Basil Pesto
Yields about 1 cup
2 cups packed basil leaves, washed and dried
1 clove garlic
1/4 cup pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
salt, to taste
Method 1: Food Processor
Combine the basil, garlic, pine nuts and Parmesan in the bowl of a food processor. Pulse until chopped. With the food processor running, add the olive oil in a thin stream. Stir in salt, to taste.
Method 2: Mortar and Pestle
Add the basil to the mortar (larger is better!) and pulverize with the pestle. It should get to be a deep green and break down into small pieces. Add the garlic and pound to combine. Add the pine nuts and pound with the pestle again. Add the parmesan, stirring with the pestle to combine. Drizzle the olive oil into the mortar in a thin stream, pounding with the pestle the whole time, until fully combined.
Variations:
Basil: Try switching out half the basil for spinach. Or trade all of it for peppery arugula. Parsley can also be used instead of basil – it’s particularly good if you add the zest of one lemon as well. Cilantro also can be swapped in.
Pine Nuts: Walnuts can be swapped in for the pine nuts, if desired. Other nuts can also make interesting pestos such as cashews (try them with cilantro!). Or, eliminate the nuts and use white beans instead – that’s particularly good for those with nut allergies.
Parmesan: Like something a little sharper? Try using Romano instead. Or change it up with some Asiago cheese, which goes really well with arugula.
Basic Basil Pesto
Yields about 1 cup
2 cups packed basil leaves, washed and dried
1 clove garlic
1/4 cup pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
salt, to taste
Method 1: Food Processor
Combine the basil, garlic, pine nuts and Parmesan in the bowl of a food processor. Pulse until chopped. With the food processor running, add the olive oil in a thin stream. Stir in salt, to taste.
Method 2: Mortar and Pestle
Add the basil to the mortar (larger is better!) and pulverize with the pestle. It should get to be a deep green and break down into small pieces. Add the garlic and pound to combine. Add the pine nuts and pound with the pestle again. Add the parmesan, stirring with the pestle to combine. Drizzle the olive oil into the mortar in a thin stream, pounding with the pestle the whole time, until fully combined.
Variations:
Basil: Try switching out half the basil for spinach. Or trade all of it for peppery arugula. Parsley can also be used instead of basil – it’s particularly good if you add the zest of one lemon as well. Cilantro also can be swapped in.
Pine Nuts: Walnuts can be swapped in for the pine nuts, if desired. Other nuts can also make interesting pestos such as cashews (try them with cilantro!). Or, eliminate the nuts and use white beans instead – that’s particularly good for those with nut allergies.
Parmesan: Like something a little sharper? Try using Romano instead. Or change it up with some Asiago cheese, which goes really well with arugula.
