Classic Pesto
If you grow your own basil at home, then you can whir up a batch of this whenever the spirit moves you. It is the flavor of summer, especially when served with home- or locally grown tomatoes.
Ingredients
- 2 cups firmly packed basil leaves
- 2 garlic cloves
- 3 tablespoons pine nuts pignoli
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Rinse the basil leaves and pat dry. Peel and trim the garlic.
- Put the basil, garlic, pine nuts, Parmigiano, salt, and pepper in a food processor and puree.
- With the motor running, pour the olive oil puree. through the feed tube and blend until the sauce is emulsified and has the consistency of mayonnaise. Transfer the pesto to a bowl. If you are storing it, pour a thin film of olive oil over the top; then cover with plastic wrap. Keeps, covered, in the refrigerator for 1 week.