Basil Pesto

Name: Basil Pesto
Yield: makes about 1 1/2 cups
Ingredients: 2 tablespoons toasted pine nuts (recipe follows); 2 garlic cloves, minced or grated if you are making the pesto using a mortar and pestle; 1 teaspoon kosher salt, plus more to taste; 1 cup extra-virgin olive oil, plus more as needed; 4 packed cups whole fresh basil leaves; 1/4 cup freshly grated Parmigiano-Reggiano; 1 teaspoon fresh lemon juice, plus more to taste

January 26, 2012

When we started working on this book, I had a battle with Matt and Carolynn about whether to ask for the various pestos that we use to be made using a mortar and pestle or in a food processor. I always make pesto using a mortar and pestle, and I feel strongly that pesto tastes better this way. That said, as Matt was so kind to remind me, when I make pesto, it’s usually because I’m in Italy in the summer, where it gets light at five, dark at ten, and I have all the time in the world. At the restaurant we make pesto in such volume that we have to do it by machine; it would not be practical for us to make it by hand. “This is a restaurant cookbook,” Matt said, “and how we do it at the restaurant is in a food processor.” I’m sorry to say that Carolynn took Matt’s side. “Save that for the Lazy Days in Panicale cookbook,” she said. Although here they gave you instructions for how to make it in a blender, I’m hoping you’ll prove me right by taking the extra time and using elbow grease to make yours with a mortar and pestle from time to time.

Recipe notes

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