Traditional Pesto

Herb pastes and purées give as much bang for the buck as any sauce preparation I know. The herb is always the dominant flavor (just look at the quantities), even when it’s combined with spices or garlic. Use the best oil you can find and—more important—make sure it tastes fresh.

Makes: About 1 cup

Time: 10 minutes

INGREDIENTS:

• 2 loosely packed cups fresh basil leaves, rinsed and dried
• Salt
• 1/2 clove garlic, peeled, or more to taste
• 2 tablespoons pine nuts or chopped walnuts
• 1/2 cup extra virgin olive oil, or more as desired
• 1/2 cup freshly grated Parmesan, pecorino Romano, or other hard cheese (optional)

INSTRUCTIONS:

1. Combine the basil with a pinch of salt, the garlic, the nuts, and about half the oil in a food processor or blender.
2. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the rest of the oil.
3. Add more oil if you prefer a thinner mixture.
4. Store the pesto in the refrigerator for a week or two, or in the freezer for several months.
5. Stir in the cheese by hand just before serving.

VARIATIONS:

PESTO WITH BUTTER:

• Toss this with pasta or rice or use it as you would Compound Butter.
• Blend in 2 tablespoons of softened butter along with the last bit of oil.
• Do not store this version.

MINT OR DILL PESTO:

• Super on pasta or grilled fish, chicken, or vegetables.
• Substitute mint or dill for the basil; garlic is optional.
• Use a neutral oil like grapeseed or corn instead of olive oil.
• Omit the cheese.
• Finish, if you like, with a squeeze of lemon juice.
• Use within a day.

ARGULA PESTO:

• Terrific with grilled steak or vegetables or plain rice.
• Substitute arugula with tough stems removed for the basil.
• Omit the cheese.
• Use within a day.

USES:

Pesto is a versatile sauce that can be used in various ways. Here are some common uses for pesto:

• Pasta Sauce: Toss cooked pasta with pesto to create a flavorful and vibrant pasta dish. It works well with a variety of pasta shapes.
• Sandwich Spread: Spread pesto onto bread or use it as a condiment in sandwiches and wraps. It adds a burst of flavor to your favorite sandwiches.
• Pizza Topping: Use pesto as a sauce base instead of traditional tomato sauce for a delicious twist on homemade pizza. Top with cheese, vegetables, and other toppings of your choice.
• Dip: Serve pesto as a dip for breadsticks, crackers, or vegetables. It makes a tasty and refreshing appetizer for parties and gatherings.
• Salad Dressing: Mix pesto with olive oil, lemon juice, or vinegar to create a flavorful dressing for salads. It works particularly well with pasta salads, Caprese salads, or mixed greens.
• Marinade: Use pesto as a marinade for meats, poultry, or seafood. Coat the protein with pesto and let it marinate for a few hours before grilling, baking, or sautéing.
• Spread for Bruschetta: Top toasted baguette slices with pesto and additional ingredients like tomatoes, mozzarella cheese, or roasted vegetables for delicious bruschetta.
• Grilled Vegetables: Brush pesto onto grilled vegetables such as zucchini, eggplant, or bell peppers to enhance their flavors and add a savory touch.
• Stir into Soups: Add a spoonful of pesto to soups like tomato soup or vegetable soups to elevate their taste. It brings a vibrant and herbaceous element to the dish.
• Garnish: Use a dollop of pesto as a garnish for various dishes, such as grilled meats, roasted vegetables, or even scrambled eggs. It adds a pop of color and flavor.

Remember, pesto is a versatile ingredient, so feel free to experiment and explore different ways to incorporate it into your favorite recipes!

NOTE:

• If you have a garden filled with basil, you can make a larger quantity of pesto and freeze it. To retain its bright green color, drizzle a layer of olive oil over the top once it’s in a container, and add Parmesan only when you’re ready to use the sauce. If using store-bought basil, it’s recommended to make the pesto in the quantities provided and enjoy it fresh.