Thursday, March 08, 2007
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!
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.