Classic Pesto
It's July and my basil is going wild. It towers over the other herbs, just asking to be picked. And what to do with copious amounts of basil? Make pesto, of course - to me, it's the flavor of summer. If you don't grow your own (and there's nothing wrong with that!), basil is readily available at farmers' market and supermarkets - look for Italian varieties.
Though there are many variations, this is the original version: basil and pine nuts. Nothing beats the classic, but pine nuts are very expensive, so feel free to swap them out for walnuts – just keep the ratio of ingredients the same. And while purists may eschew my use of grapeseed oil, I've had varying success with olive oil. As with frying, olive oil can leave a very bitter, unsavory flavor. Grapeseed - or another high quality, neutral oil such as safflower - lets the basil shine.
Pesto isn’t just for pasta. It can be slathered on sandwiches, tossed with vegetables, or - my personal favorite - eaten by the spoonful. Just note that air and pesto don’t get along; either use immediately, or store in an airtight container in the fridge. Pesto also freezes very well and will keep frozen for months.
While this recipe isn't complicated, it does require a food processor, and following the order is important. Throwing everything in the food processor together gives you a very different (and not as good!) result.
Classic Pesto
Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes
Ingredients
1/2 cup pine nuts
1 teaspoon fine sea salt
3 cloves of garlic
1 teaspoon freshly ground black pepper
1/2 cup grape seed oil
4 heaping cups of fresh basil leaves (about 2 ounces)
1 cup freshly grated Parmesan
1 tablespoon olive oil
Squeeze of lemon
Instructions
Combine the pine nuts, garlic and salt and oil in the bowl of a processor fitted with the blade attachment. Pulse for about 15 seconds, or until the mixture resembles a coarse paste.
Add the basil to the food processor and puree til blended.
Add the Parmesan, olive oil and squeeze of lemon and pulse for a few seconds more. Adjust seasonings to taste, and add additional olive oil – a tablespoon at a time – to adjust consistency if desired.
Serve immediately or store in airtight container in the fridge.
