Basil pesto is one of those great staples every chef should have in their repertoire. Divine simply tossed through pasta, served beside roast chook or spread on your sandwich, and it’s a great way to use up the inevitable left-overs when you buy a bunch of basil. I like to make mine in a mortar and pestle; however the food processor works just as well.
Makes about 1 cup
Time: 5 – 15 minutes
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 or other hard cheese (optional)
(1) Combine the basil, salt, garlic, nuts and about half the oil in a food processor or blender (or mortar and pestle).
(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 (omit next step/cheese if freezing – and drizzle top with oil to preserve). 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.
Mark Bittman is America’s answer to Stephanie Alexander. His books are great resource books, similar to The Cook’s Companion in size and breadth of knowledge, however the primary focus is on the recipes not the ingredients. Not only will you find almost any recipe you are after, his recipes are accompanied by careful explanations of the basic components in the dish, possible variations and tips.