Pesto
Dinner With Julie - Herb Sauces for Spring
Ingredients
- a couple big handfuls of fresh basil (about 2 cups)
- 1/2 cup (ish) freshly grated Parmesan or Romano cheese
- a handful of walnuts or pine nuts (about 1/3 cup)
- 1 garlic clove, peeled
- extra-virgin olive oil
- salt (if needed)
Directions
- Blend everything in a food processor or good blender until smooth, adding olive oil as needed to loosen it up. Makes about 1 cup.
Mortar and Pestle Method
Pasta
- Cook - 10g salt per litre of water
- Reserve 1/2 cup of pasta water
Pesto
- 2 garlic cloves -> bash into paste in mortar with pestle.
- 20 g pine nuts -> add and grid to paste
- 1 1/2 cups tightly packed basil leaves, pinch of salt -> add and grind
- 30 g parmesan, 10 g pecorino romano -> add and grind
- 75 g olive oil -> beat in with spoon or spatula
- 28 g butter -> beat in with spoon or spatula
Assemble
- Spoon pesto over pasta, add some water and mix.
ATK
Ingredients
- 1/4 c pine nuts toasted
- 3 unpeeled garlic cloves
- 2 cups packed basil
- 2 Tbs fresh parsley (optional)
- 1/4 cup plus 3 Tbs Olive Oil
- 1/2 tsp salt
- 1/4 cup finely grated parm (or pecorino romano)
Pounding the basil releases its flavorful oils into the pesto more readily. Basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. For sharper flavor, substitute one tablespoon finely grated pecorino Romano cheese for one tablespoon of the Parmesan. The pesto can be kept in an airtight container, covered with a thin layer of oil (1 to 2 tablespoons), and refrigerated for up to four days or frozen for up to one month.
Directions
- Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.
- Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.
- Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.