If not pressed for time, I like to make my pesto the old-fashioned way, “fatto a mano”, made by hand, in the marble mortar and pestle I bought on one of my trips to Italy. If short on time, I use my blender. Here is the blender method.
Ingredients
- 2 to 3 cups fresh basil leaves, cleaned and ribs removed
- 2 large garlic cloves, peeled, green heart removed
- ¼ cup toasted pine nuts
- 2 tablespoons each finely grated Parmesan and Pecorino Romano cheese
- ⅔ cup extra virgin olive oil, approximately
- A dollop of soft butter
- Salt and pepper to taste
Preparation
In a blender, combine the basil and garlic and blend into a fine paste, scraping down the sides of the bowl when necessary. Add the pine nuts and cheese and process. Add the olive oil in a steady stream while the machine is running and mix until smooth and creamy, then mix in the butter. If the sauce is too thick, a little warm water can be added while the machine is running.
NOTE: Pesto is best fresh. To keep it for a few days, place it in a small container 90 percent full and pour a thin layer of olive oil over the top; cover and refrigerate.
If you choose to freeze the pesto, eliminate the cheese until ready to use. I use a small ice tray to freeze pesto.
Are you looking for something different?
There are other versions of pesto you could try. For example, use hazelnuts or walnuts instead of pine nuts, or try different herbs such as sage or Italian parsley.
