Pesto not-so-presto
Sometimes I do things the hard way. My friends and family will attest to this. A great example: it took me 45 minutes and 6 dirty dishes to make a half-cup of pesto. Normally, this is a 5 or 10 minute job AND you end up with about a cup of pesto. But no. I had to try something different, just to see. Why I did this with a tried and true recipe…well, see above.
To avoid having this ever happen to you, I pass along two pieces of advice:
1. Do not blanch/ice bath the basil. A quick rinse and pat dry is fine.
2. Do not try to make pesto in a blender. Use a food processor or a mortar and pestle.
I really need to get a food processor.
Traditional Pesto Genovese has just six ingredients - basil, garlic, pine nuts, salt and olive oil, with Parmesan stirred in just before serving. Pesto is delicious and versatile. You can toss it with some orechiette or fusilli, smear it on bread or crackers or serve it next to fried eggs.
Basil Pesto (Pesto Genovese)
Ingredients
2 1/2 cups packed basil leaves, rinsed and pat dry
1-2 cloves garlic, minced
3 Tablespoons pine nuts, toasted
1 teaspoon salt
1/3 cup olive oil
up to 1/2 cup grated Parmesan
Directions
Add all ingredients to a food processor and blend until smooth, scraping down the sides as needed. Freeze in ice cube trays or small container. You can also refrigerate pesto for up to 10 days. Remember to stir in Parmesan just before serving. Do not add Parmesan if you freeze your pesto.
Alternate method:
Blanch your basil leaves in boiling water, then transfer to an ice bath. Drain and pat/squeeze dry. Add all ingredients to a blender, twist to secure, then scream in frustration as you realize the base of the blender was not secure. Rescue your ingredients and transfer to a tray while you tighten the base. Try again. Pulse, scrape. Pulse, scrape. Pulsescrapepulsescrapepulsescrape. Transfer ingredients to a mortar and pestle and pound the ever living hell out of it.
Presto, pesto.
