These are the people I live for and love most to cook for and with. Pardon my ending a sentence with a preposition, but it's true.
So here it is. Pesto.
- Basil (about 4 ounces, or one large bunch)
- Olive Oil (up to 1/2C)
- Garlic (2 cloves)
- Lemon Juice (about 1T to taste)
- Parmigiano reggiano (about 1/4C)
- Toasted Pine Nuts (about 1/4C)
If making a large batch, use a Cuisinart or blender. A mini-prep works great for smaller batches.
Pick leaves off stems. Wash & dry leaves if they're noticably dirty. You don't want grit it your pesto.
Toast pine nuts in a dry pan on the stove. Don't walk away. They go from 0-60 in no time.
Stuff the leaves into the blender/food processor. Add the garlic, pine nuts, parm, about 1/2 the oil, and about 1/2 the lemon juice. Sprinkle with a little kosher salt and pepper.
Blend until chopped up. Stop and scrape down the sides, and blend again until pesto-like.
Add more oil to make the right consistency. You can also add a tiny bit of water.
Adjust the lemon juice salt & pepper to taste.
Serve immediately. Store in the fridge in an airtight glass container for up to one week, or freeze in ice cube trays for easy use later.
Roasted Potatoes with Pesto (great hot or cold)
Grilled Vegetables and Fish
Homemade Gnocchi with Pesto & Goat Cheese
|A mini-prep is ideal for small batches of pesto and other quick sauces and salsas.|
|The mini-prep blade is designed to rotate clockwise on one speed, and counterclockwise on the other, helping to incorporate ingredients.|