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pesto

(1 rating)
billyhaze avatar
Recipe by
billy haze
@billyhaze
Philadelphia, PA

Pesto,created by the Italians for their soups and pasta is simply--and literally--a paste of fresh basil,garlic,cheese,nuts,olive oil and sometimes butter.A really fine pesto will enhance the plainest of soups. When I make pesto, I suggest a proportion of 4 parts Parmesan to 1 part Romano cheese to keep the flavors in balance. A well rounded pesto s never made only with Parmesan in my opinion. The finest basil also uses freshly-picked basil leaves,but if in short supply,I substitute a mixture of dried basil and fresh parsley or fresh spinach.Fresh basil leaves can be frozen for future use.

(1 rating)
yield serving(s)
prep time 15 Min

Ingredients For pesto

  • 2 c
    fresh basil leaves,chopped or 2 cups fresh spinach or flatleaf parsley and 3 tablespoons dried basil
  • 3/4 c
    extra virgin olive oil
  • 2 Tbsp
    pine nuts
  • 2 clove
    garlic, crushed
  • 1 tsp
    salt ,optionall
  • 1 1/3 c
    parmesan cheese,fresly grated
  • 1/3 c
    romano cheese, grated
  • 2 Tbsp
    butter,softened to room temperature
  • EQUIPMET- FOOD PROCESSOR OR BLENDER,OR A MORTAR AND PESTLE

How To Make pesto

  • 1
    Place the basil leaves, pine nuts, olive oil,garlic and salt in food processor or blender,and process at high speed for about 45 seconds.Scrape down the sides from time to time
  • 2
    The mixture at the point should be thin enough to run off the spatula easily. If it appears too thick,blend in additional olive oil.
  • 3
    Pour the sauce into a bowl and stir in the grated cheeses and butter.While the cheeses can be added to the mixture in the machine,the texture will be too fine for an authetic pesto
  • 4
    Mortar and Pestle Method: The ingredients are added in this order:basil leaves,nuts,garlic,salt,cheeses,olive oil and butter. Place the basil,nuts,garlic,and salt ina large portar.Use a rotary motion to grind and crush .When the mixture becomes a paste,add the grated cheeses and continue to grind with the pestle until a perfect blend is achieved
  • 5
    Begine to add the olive oil,a few drop at a time.Beat it into the mixture witha wooden spoon.When all the oil has been added,beat in the butter.
  • 6
    Uses- Spoon 1 or 2 tablespoon of a hot soup into the pesto before serving.One table spon of pesto swirled on top of a soup in the tureen,with additional pesto to be passed,is a Genoese tradition.
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