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Ingredients
- 4 ounces fresh basil-only leaves-wash before using
- 1 clove garlic
- 2 ounces raw pine nuts
- 1/4 cup fresh Parmigiano-Reggiano
- 1/3 cup extra-virgin olive oil
- salt and pepper to taste.
Details
Preparation
Step 1
Use a cheese knife to break off small chunks of Parmigiano-Reggiano, Italy's pre-eminent cheese made from cow's milk. Continue to use the knife to cut the hard cheese into quarter-size chunks.
Italians cook with garlic but are careful not to drown their dishes in the pungent spice. A little goes a long way. Verzino uses only one clove, which he crushes with the palm of his hand to release the flavorful oils.
In a food processor or blender, pulse garlic and pine nuts for a few seconds, or until blended. Add the cheese, basil and salt and pepper to taste. Blend for about 20 to 30 seconds, or until all the ingredients are mixed together. Turn off blender or processor.
Olive oil adds the signature creaminess to pesto. Turn the processor or blender to mix, and slowly add olive oil.
Pesto tastes best when served immediately but can be wrapped tightly, frozen and used later. If refrigerated, pour a thin layer of olive oil on top of the pesto before sealing with a top. The olive oil layer prevents air exposure, which causes the pesto to quickly disintegrate. Use within a week for best flavor.
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