WHY THIS RECIPE WORKS: There are a few basic rules for a great pesto: Use high-quality extra-virgin olive oil (its flavor will really shine through), toast the garlic (to help tame its fiery flavor), pound the herbs to bring out their flavorful oils, and add some type of nuts or seeds (for richness and body). Classic pesto includes fresh basil, pine nuts, garlic, and Parmesan. When you’re tossing the pesto with cooked pasta, it is important to add some pasta cooking water to achieve the proper sauce consistency. Or try any of the following pairings for a new spin: as a spread on a sandwich, in place of tomato sauce on pizza, dolloped onto soups and stews before serving, brushed onto fish or chicken after cooking, thinned with lemon juice to make a vinaigrette, or stirred into mashed potatoes.
Makes: about 1½ cups; enough for 2 pounds pasta
Total time: 25 minutes
INGREDIENTS:
- 6 garlic cloves, unpeeled
- ½ cup pine nuts
- 4 cups fresh basil leaves
- ¼ cup fresh parsley leaves
- 1 cup extra-virgin olive oil
- 1 ounce Parmesan cheese, grated (½ cup)
- Salt and pepper
INSTRUCTIONS:
- Toast garlic in 8-inch skillet over medium heat, shaking skillet occasionally, until softened and spotty brown, about 8 minutes. When garlic is cool enough to handle, discard skins and chop coarse. Meanwhile, toast pine nuts in now-empty skillet over medium heat, stirring often, until golden and fragrant, 4 to 5 minutes.
- Place basil and parsley in 1-gallon zipper-lock bag. Pound bag with flat side of meat pounder or with rolling pin until all leaves are bruised.
- Process garlic, pine nuts, and herbs in food processor until finely chopped, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Transfer pesto to bowl, stir in Parmesan, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days or frozen for up to 3 months. To prevent browning, press plastic wrap flush to surface or top with thin layer of olive oil. Bring to room temperature before using.)
