I grow a lot of basil, and one of my favorite things about summer is turning it into pesto. It takes only minutes, and I use a recipe by Marcella Hazan, the authority on Italian cooking.
Pesto by Food Processor Method2 cups tightly packed basil leaves
1/2 cup extra virgin olive oil
3 tablespoons pine nuts
2 cloves garlic
1/2 cup grated parmigiano-reggiano cheese
2 tablesspoons romano cheese (optional)
3 tablespoons butter (I skip this step)
Briefly soak the basil in cold water and pat dry. Put the basil, olive oil, pine nuts, garlic and an ample pinch of salt in the food processor and blend until you have a smooth, uniform consistency. Tranfer the mixture into a bowl and fold in the cheese. (If you choose to add the romano and butter, you would do so at this point.)
I often throw the pesto in the freezer until I'm ready to use it. It keeps its flavor nicely.
What did you eat this weekend?
4 comments:
I love basil pesto and it's something I NEVER make! I'd like to try this....I don't have a processor though :(
This weekend I ate too much...
An entire loaf of french bread and about a lb. of swiss cheese and of course pinot grigio. I'm a bad, bad girl (wink)
Oh, you must run out and buy a processor if just to make the pesto. Sooo good.
I love all cheese...it's the fudge of the dairy world!
I love pesto! And my kids do too, so it's a double bonus food over here. I usually make it in the blender, but since it broke, I've been buying store bought pesto. It's good, but nowhere near homemade. I'd love to try your version, with the romano cheese! Delish! Thanks!
I love it when kids like big people food! You must be doing something right!
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