20 real italian 2017
To make more than 1 cup of pesto,
pound or process multiple batches
instead of doubling the recipe in a single
batch. Yields about 1 cup
33/4 oz. (5 cups packed) fresh basil leaves
1/4 oz. (1/4 cup) pine nuts
1 large clove garlic, peeled
Kosher salt and freshly ground
black pepper
1/2 cup extra-virgin olive oil; more
for storing
1 oz. grated Parmigiano-Reggiano or Grana
Padano (1/2 cup from a box grater; 1 cup
from a rasp grater)
To maKe PesTo in a moRTaR
Put 1 cup of the basil in a mortar and pound
and grind with the pestle until broken down.
Continue adding basil to the mortar, 1 cup at a
time, until all of the basil is broken down nearly
to a paste. add the pine nuts, garlic, 1/2 tsp. salt,
and 1/8 tsp. pepper and continue to mash until
completely broken down. Moving the pestle in
a circular motion, gradually mix in the oil and
then the cheese. Season to taste with more
salt and pepper.
To maKe PesTo in a food PRocessoR
Pulse the basil, pine nuts, garlic, 1/2 tsp. salt,
and 1/8 tsp. pepper in a food processor until
finely chopped. With the motor running,
slowly pour the olive oil into the feed tube
and process, stopping to scrape the sides of
the bowl as needed, until the mixture forms
a thick paste. transfer to a medium bowl and
stir in the Parmigiano. Season to taste with
more salt and pepper.
To store: You can store pesto in an airtightcontainer in the refrigerator for up to 1 week
or in the freezer for up to 3 months. to
refrigerate, transfer the pesto to an airtight
container and pour enough oil over it to
create a thin layer. this will prevent the pesto
from oxidizing and changing color. to freeze,
omit the oil layer and portion the pesto into
small plastic freezer bags or ice cube trays so
you can defrost only as much as you’ll use at
one time. if using ice cube trays, freeze until
solid, and then transfer the cubes to a plastic
freezer bag for storage. Defrost overnight in
the refrigerator.
basil pesto
ways to use pesto
a sauce this versatile (and delicious) is perfect for
pasta, but you can also:- dress a cold potato or pasta salad
- stir into vegetable soup
- use as a topping for grilled meats and fish
- spread onto sandwiches
- scoop onto slices of toasted baguette or crackers
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