I know when you see this a lot of you might go "Gee, how very 1970's of you", but dammit, pesto is one of those things that just makes me happy. It's partly the heady, aromatic basil, partly the pungent heat from the fresh garlic, partly the fruity-peppery olive oil, but mostly it just reminds me of warm summer evenings after days spent in the garden. A plate of pasta, a couple of grilled Italian sausages, a glass of vino rosso. On a chilly, wet Portland night, it is a welcome dose of warmth. Hello winter? Summer's on its way!
PERFECT PESTO
Adapted from the Dean & DeLuca Cookbook
1 cup firmly packed basil leaves
2 tablespoons pine nuts
3 tablespoons minced garlic
6 tablespoons extra virgin olive oil
4 teaspoons finely grated parmagiano-reggiano
Salt to taste
1.- Wash basil leaves and dry well. Place in food processor with pine nuts and garlic and process quickly to coarse, grainy mixture. With the motor running, add olive oil in steady stream. Remove pesto from bowl it should still be fairly grainy).
2.- Place pesto in a bowl, add the cheese and mix well. If it is too thick, add a bit more olive oil. Salt lightly to taste.
*note: If you make extra to freeze, don't add the cheese before freezing. Add the cheese after thawing out pesto. You can also substitute 2 teaspoons parmagiano and 2 teaspoons pecorino cheese to give it a slightly saltier flavor.
2 comments:
Yes, that's it! That is all it takes to make perfect pesto! I've been using that 'recipe' for many years and guests at the 'Kaos family' dinners always complement the pesto. Cami's twist on serving the pesto is Bruschetta with a thin layer of mild goat cheese and pesto on top. Also a favorite of her mom... Pairs well with a hearty Tuscan Sangiovese wine.
Hey cami's husband....couldn't agree more on how simple this is. I also like your bruschetta idea. I happen to have a bit of leftover pesto that just found a new use. Thanks!.....bb
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