Audriana's Pesto

By AzWench

Pesto is another go-to sauce that I use for hot dishes, cold dishes, pasta, sandwiches, you name it. So here is my best recipe, named for my sweetest younger daughter.

Makes enough for 2 pounds of pasta.

Ingredients

• 1/3 cup pine nuts
• 1 1/2 cups packed fresh basil leaves, well rinsed and dried in a salad spinner
• 3 cloves garlic, crushed under a knife and peeled
• 2/3 cup extra virgin olive oil
• 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Details

Servings 1

Preparation

Step 1

1. Heat a small skillet over medium heat. Add the pine nuts and cook, stirring often, until lightly toasted, 2 to 3 minutes. Transfer the pine nuts to a plate to cool completely.

2. To make the pesto by hand: Using a pestle, crush a handful of the basil leaves in a large mortar (at least 2-cup capacity), pushing down with the pestle and moving your wrist in a circular motion to squeeze and crush, but not pound the leaves. Keep adding basil leaves until they have all been crushed. Add the garlic and crush it into the mixture. Gradually work in about half of the oil. Now add the pine nuts, and crush them in. Finally, work in the cheese, then the remaining oil. Season with salt and pepper.

3. To make the pesto in a food processor: Fit the processor with the metal chopping blade. With the machine running, drop the garlic through the feed tube to mince the garlic. Add the pine nuts and pulse until finely chopped. Add the cheese and pulse to combine. With the machine running, gradually pour in the oil. Season with the salt and pepper.

4. Transfer the pesto to a small, covered container. Pour a small amount of oil over the surface of the pesto to seal it. Cover and refrigerate for up to 1 month. Stir will before using.