Sunday, June 14, 2009
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?