Pesto
Makes
3/4 cup
To balance the flavors, bruise the basil and blanch the garlic. Basil
usually darkens in homemade pesto, but you can boost the green color a
little by adding the optional parsley. For sharper flavor, substitute
one tablespoon finely grated pecorino Romano cheese for one tablespoon
of the Parmesan. This recipe, thinned with two or three tablespoons of
pasta cooking water, is sufficient to dress a pound of pasta.
1/4 cup pine nuts, toasted (or substitute almonds or walnuts)
3 medium garlic cloves, threaded on a skewer
2 cups packed fresh basil leaves, rinsed thoroughly
2 tablespoons fresh flat Italian parsley leaves (optional)
7 tablespoons extra-virgin olive oil
Pinch salt
1/4 cup finely grated Parmesan cheese
1. Toast nuts in small heavy skillet over low heat, stirring frequently,
until just golden and fragrant, 4 to 5 minutes.
2. Meanwhile, bring small saucepan of water to boil. Lower skewered garlic
into water; boil until garlic is partially blanched, about 45 seconds.
Immediately run cold water over garlic to stop the cooking. Remove from
skewer; peel and mince.
3.
Place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound
with flat side of meat pounder until all leaves are bruised.
4. Place all ingredients except cheese(s) in bowl of food processor fitted
with steel blade; process until smooth, stopping as necessary to scrape
down bowl with flexible spatula
bk:
or hand dice the basil and blend using hand blender.
5. Transfer mixture to small bowl, stir in cheese(s), adjust salt, and
serve. (Can be covered with a sheet of plastic wrap placed directly over
the surface or filmed with oil and refrigerated up to 5 days.)
By Adam Ried, Cooks Illustrated