Pesto
This is the best time of year to make as much pesto as possible with the abundance of basil available.
Take advantage of your local farmer's market or your own garden.
“Toasting pine nuts can be tricky business.”
When toasting nuts it is important to pay close attention so toasting doesn't become burning. Toasting pine nuts can be tricky business. They are so delicate, expensive and easy to burn. I am notorious for 'over-toasting'. Don't get distracted like me. Pine nuts require your undivided attention. What works best for me is to place the pine nuts in a cool, dry skillet. Using medium heat, warm the pan and gently stir or shake occasionally for even toasting. Hang on to the handle at all times, then you won't accidentally walk away from your tedious project. Once you begin to smell the pine nuts, and they actually look lightly toasted, turn the heat off. Remove them from the pan immediately unless you are hoping for a little more color. The pan is going to be hot and will continue toasting the nuts while they sit in the pan. Now you know what to do, so don't burn the pine nuts!
Pesto
This recipe has measurements to give you a general idea of what to do. Be flexible with the amount of each ingredient you use to make the pesto to your liking. Each bunch of basil will be different, so somewhere around 3 lightly packed cups of basil leaves is a good place to start.
1 large bunch fresh basil, about 3 cups
2-3 garlic cloves
1/2 cup grated parmesan
1/4 cup pine nuts, toasted
2 teaspoons lemon juice
2/3 cup extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
Rinse basil and thoroughly dry. (I like to use a salad spinner)
Place basil, garlic, parmesan and pine nuts in the food processor. Process until the mixture is crumbly and coarse.
Add extra virgin olive oil, lemon juice, salt and pepper and process until the mixture becomes thinner. The pesto should be spreadable and somewhat sauce-like. Add more oil if the pesto is too thick. Taste and add more lemon, salt or pepper if needed.
Refrigerate pesto for up to 5 days or freeze.
This is enough pesto for 1 pound of pasta.
Change it up!
Pesto can be made many different ways. Swap out some of the basil for parsley for a lighter flavor. Pine nuts too pricey? Almonds or walnuts are a great substitute and still contribute great flavor. If you would like to completely omit nuts that is just fine too. You can skip the nuts and leave the rest of the recipe the same. Looking to really surprise everyone, parsley and arugula are a great combination to make a very different pesto. All of these varieties are equally easy to make and freeze.
How to serve pesto
Toss with cooked pasta
Use as an appetizer on toasted bread with fresh mozzarella and tomatoes
Add a little bit to Alfredo sauce
Make your chicken soup Italian by stirring in a little pesto
Amazing on a hot panini or a cold sandwich
Pesto pizza
Add more oil and drizzle over a steak just before serving
Pesto chicken: spread pesto over a grilled chicken breast, top with mozzarella cheese and broil until the cheese melts
