Basic Pesto

By LaLaCooks

Mark Bittman

You can make pesto thick or thin, according to your taste. Keep adding oil until you like the texture.

Ingredients

• 2 loosely packed cups fresh basil leaves, big stems discarded, rinsed, and dried
• Salt to taste
• ½ to 2 cloves garlic, crushed
• 2 tablespoons pine nuts or walnuts, lightly toasted in a dry skillet
• ½ cup extra virgin olive oil, or more
• ½ cup freshly grated Parmesan cheese or other hard cheese (optional)

Preparation

Step 1

1 Combine the basil, salt, garlic, nuts, and about half the oil in a food processor or blender.

2 Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the oil gradually. Add additional oil if you prefer a thinner mixture. Store in the refrigerator for a week or two, or in the freezer for several months (see “A note about freezing,” above). Stir in the Parmesan by hand just before serving.

Pesto with Butter: For really special pesto, stir in 2 tablespoons softened butter just before tossing with lean foods such as pasta.

Minimalist Pesto: Combine basil, garlic, salt, and ¼ cup oil and process. Use warm water for thinning.