Thursday, February 17, 2011

Classic Pesto

Like the title says, this is your classic pesto recipe. Classic for a reason (it's delicious). Great on pasta, but equally great on shrimp, vegetables, bread, burgers, fish, pizza, salad, sandwiches...you get the idea.
CLASSIC PESTO
Yield: about 1 cup

4 cups fresh basil leaves (from about 3 large bunches)
1/3 cup extra virgin olive oil
1/3 cup pine nuts, toasted and cooled (can substitute almonds)
2 garlic cloves
1/2 cup finely grated fresh parmigiano-reggiano cheese
1/2 to 1 teaspoon salt (amount depends on how salty the cheese is)
1/4 teaspoon lemon juice, or to taste (optional)


1.      Combine basil, olive oil, pine nuts and garlic in a food processor or blender.  Blend until paste forms, stopping to scrape down the sides.
2.      Add cheese, salt and lemon juice; blend until smooth. If too thick, add more olive oil.  

Tips:
·    Can be made 1 day ahead. Top with 1/4-inch olive oil and store in the refrigerator.
·    If serving on pasta, thin the pesto first with some of the pasta cooking water before tossing.

adapted from Bon Appétit, August 2004
blended (that was quick)

You just know I put this on something (but you'll have to wait until tomorrow to see what it is).

3 comments:

Elizabeth (Foodie, Formerly Fat) said...

It's a little scary how in sync our minds are sometimes. I made this on Tuesday. I'm going to have to wait to see what you do with it and them come up with something totally different so I can make it appear that I'm not copying you.

Susan said...

I know! It's crazy. The day you posted clams, I was thinking about making mussels!

Eleanor said...

Pesto is fantastic. Have been looking for something special to add to spaghetti squash and this is perfect. Thanks.

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