I was recently posting on Facebook about my productive days that I’ve had. It’s really quite unusual that I get so much done! Several people have asked for my pesto recipe, and here’s where I had to laugh internally. I have a basic recipe, but as my husband Jeff will tell, I rarely follow a recipe for this type of home made sauce!
Want more garlic – add it in! Want more cheese – add it in! Need salt? Add it! I’m sure you get the idea Here’s a basic pesto sauce – enjoy creating your own! Pesto Sauce INGREDIENTS3 cloves garlic 2 cups fresh basil leaves 3 tablespoons pine nuts (pignolia) or substitute walnuts 1 dash salt and pepper 1/2 cup extra virgin olive oil 1/2 cup Parmesan cheese grated PREP WORK Not to much prep for this simple but flavorful recipe. Start by peeling and chopping the garlic. Then wash, dry and remove the stems from the fresh basil. If you are grating your own cheese and I highly recommend doing it yourself, now’s the time to get it grated. HOW TO MAKE AT HOME The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt, and pine nuts to the mortar and grinding them to a paste. Pound in the cheese. Finally whisk in the oil until you have the desired consistency. As much as I enjoy trying traditional methods, I usually don’t have the time or energy to bruise basil leaves so I reach for my food processor and puree a batch in a matter of minutes. If you don’t have a food processor, you can also use a blender. Here’s how I make my pesto sauce. Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water. Cover and refrigerate until you are ready to use it. This should keep for 2 – 3 days in the fridge but freezes well if you want to keep it longer.