Pesto '@ it's Best'

By Kwasome

*ATK"Start with plenty of fresh basil, pounded to bruise it and release flavorful oils. To tame the raw garlic edge, toast the garlic. Toast the nuts first for added flavor (we like pine nuts but almonds or walnuts also work) and use a combination of Parmesan and sharper Pecorino Romano, along with some good extra-virgin olive oil. Use a food processor to combine the ingredients quickly and easily, then thin out the mixture with a little pasta water before tossing with the pasta; this allows for good distribution throughout the pasta, softens the flavors, and highlights the creaminess of the cheese and nuts.

If you want to store pesto for a later date, the surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil. Pesto will keep in the refrigerator, stored in an airtight container, for up to 3 days, or in the freezer for up to 3 months."

Ingredients

• 1/4 cup pine nuts , toasted (or substitute almonds or walnuts)
• 3 medium cloves garlic , unpeeled
• 2 cups packed fresh basil leaves
• 2 tablespoons fresh parsley leaves (optional)
• 7 tablespoons extra-virgin olive oil
• Salt
• 1/4 cup finely grated Parmesan cheese or
• Pecorino Romano
• Ground black pepper

Preparation

Step 1

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat,