Basil Pesto
Pesto is one of those once-exotic foodstuffs that has become ubiquitous on the American table. It hails from the Italian city of Genoa, in Liguria. Don’t limit yourself to pairing it with pasta—it’s sensational on sandwiches, pizza, and even as a topping for vegetables such as tomatoes and corn. A mortar and pestle (preferably large) is the best tool to use for crushing the basil, since it produces a sweeter-tasting sauce (a food processor also works, as long as you don’t overmix). It’s the traditional equipment, after all, that gives the sauce its name. In this recipe the garlic is blanched first to mellow its flavor; if you prefer the pungent taste of raw garlic, omit this step and use only one or two cloves. For variety, add a little fresh parsley, spinach, or arugula, or substitute pine nuts with walnuts or almonds (chopped after toasting). Store pesto in an airtight container, covered with 1/4 inch of olive oil (to preserve color) in the refrigerator.
Recipe information
Yield
Makes about 1 cup
Ingredients
Preparation
Step 1
Blanch garlic Cover garlic in a small saucepan with water by 1 inch. Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.
Step 2
Make pesto With a large mortar and pestle, pound together basil, garlic, pinenuts, and salt until the basil is pulverized and the pine nuts and garlic are pasty, about 10 minutes. Add the cheese and pound to incorporate. Mixing and vigorously, pour in the oil in a slow steady stream, and mix until combined (it will not be emulsified). Serve immediately or cover with a layer of oil and store in an airtight container in the refrigerator up to 3 days.
Ingredients
Step 3
Toasting pine nuts enhances their flavor. Spread nuts evenly on a baking sheet and toast in a 350°F oven, stirring occasionally, until lightly golden, about 10 minutes. Transfer to a plate to cool.
