Friday, July 19, 2013 Basil Pesto
I'm a traditionalist when it comes to my Pesto. I like it just the way an old Italian Grandmother would make it. A few simple, fresh, quality ingredients tossed with some hot pasta and call it a day.
If you start using walnuts or almonds or anything besides pinenuts, I start getting angry. Throw in some parsley with the basil and I might just lose it.
You see it's not that I don't appreciate these variations, I mean, let's face it I'm the Queen of changing things up.
But when it comes to my Pesto, my BASIL Pesto, I crave a very specific taste. One that can only be accomplished with just the right amount of all the usual suspects.
What can I say, I'm a little old fashioned with this one... Don't like it? Fine, more for me ;)
RECIPE:
3 cups Basil Leaves, loosely packed
¼ cup Pine Nuts
4 cloves of Garlic
¾ cup Parmesan Cheese
¼-½ tsp Kosher Salt
¼ cup - ½ cup Good Olive Oil
Combine and chop all ingredients in a food processor except oil. Then stream in oil until you get a saucy consistency. Enjoy!!
You might also like these recipes:
Tzatziki Sauce
Cauliflower Mac + Cheese
Enchiladas
Burst Tomato Pasta
Apple Pies in Apples
Reader Comments (7)
I have tried all of the above-mentioned versions, and I agree with you!! I LOVE me some PESTO. I'm looking out at my huge basil garden, as I type this and thinking about all the different ways I've been using pesto over the summer.....pasta is just one of them! The only variation I've used to your suggestion, which doesn't change the flavor, is from Lydia Bastianich's recipe that calls for blending everything together (minus Olive Oil AND Parmesan), then drizzling the OO in at the end, as you mention, THEN pouring that into a bowl and adding the Parmesan by hand mixing it in with a spoon. This has all the original ingredients, but when using shredded Parmesan, rather than fine ground, I found that when you add it to your hot Pasta, the melted cheese makes for a nice compliment in your mouth because it's not mulched in with the paste. Not a huge difference, but enough to make it a delicious optional recipe that still holds it's tradition.
Nikki, have you ever tried blanching your garlic first, or is that too far from purist? I made pesto once for a luncheon at my in-laws' house, and we got one very ORNERY clove of garlic in the mix.... needless to say, you could barely taste the basil, and it nearly curled your nose hairs to eat it.
I'm assuming it's 1/4 cup of pine nuts?
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YEP!! Sorry, was just missing "cup" :)
Nikki
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I found your website after New Years and I'm so excited about it! I'm a teacher and I'm out of the house way before the sun rises. I made your green sauce and pasta in individual containers and froze them for the week. This is definitely my New Year's Resolution. It is delicious. I'm going on 15 years of teaching and this is the first time I am trying an organized, planned lunch. Thank-you!
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