Basic Pesto
Yields: About 2 cups
Time: 8 minutes
Pesto (or Pesto alla Genovese) originated in Genoa, Italy. It is a fresh and luscious sauce consisting of basil, pine nuts, garlic, parmesan cheese, olive oil, and salt. Made using a mortar and pestle, the ingredients are gently crushed together to create a thick paste and then slightly thinned with olive oil. Pesto, from the Italian word pestare, means ‘to pound’ or ‘to crush’ in reference to the original method of mortar and pestle assembly. More recently, pesto’s can include a wide variety of herbs, leafy veg, nuts and oils. In this recipe, I replace a mortar and pestle with a blender to save on time but feel free to use the traditional method! Use this pesto on pasta, chicken, kebabs or add to other condiments like mayo for a pesto aioli.
Ingredients:
Fresh basil
3-4 Garlic cloves, roughly chopped
Pine nuts
Kosher salt
Extra virgin olive oi
Parmesan cheese
Special Equipment:
Blender or mortar and pestle
Directions
Step One:
In a small pan, toast 2 handfuls of pine nuts until lightly golden. Let cool completely.
Step Two:
Fill blender until packed with fresh basil, about four cups. Pulse 2-3 times. Add in garlic, toasted pine nuts, and a large pinch of salt. Pulse on high until mixture just comes together, scraping down the sides with a spatula if necessary.
Step Three:
With the blade running, slowly drizzle olive oil into the blender. Continue to drizzle until mixture becomes a thick paste. It takes a lot of oil, don’t worry. Should be around 1/2 to 1 cup.
Step Four:
Pour pesto into a separate bowl. Freshly grate parmesan cheese into bowl and mix, about 3/4 to 1 cup. Taste and adjust seasoning with salt or more parmesan if you prefer. Serve!
Storage and Shelf Life
This pesto can be stored in the fridge for up to a week and in the freezer for up to 6 months. To refrigerate, transfer pesto into your chosen storage container and drizzle a thin layer of olive oil on top. You want just enough to encase the whole surface in oil. Cover and refrigerate. To freeze, place in a plastic deli cup and use plastic wrap to create an airtight seal directly on the surface of the pesto. Cover with lid and freeze. To reheat frozen or refrigerated sauce do NOT microwave. It will cause all the oil and fats to split and wilt the herbs. Simply leave container out at room temperature until thawed, mix to reincorporate any oil that has separated.
