Classic Pesto with Pine Nuts and Basil
You can make pesto. Yes, you can!
Once you make your own pesto, you can turn regular old dried pasta from a box into an exciting, flavorful dish. Or, fancy up your weeknight grilled cheese sandwich, spice up your salad, drizzle it over eggs, on top of roast vegetables... so many options!
The secret to this Classic Pesto with Pine Nuts and Basil is to use the best ingredients you can. Quality olive oil, fresh basil leaves, and just-grated cheese. The food processor makes this quick and easy, but a teacher's pet might try a classic mortar and pestle for extra pesto points. A blender would work just fine, too.
Tools:
· Food processor, blender or mortar and pestle
· Spatula
· Glass jar with lid
· Cheese grater
Ingredients:
· 2 oz package of fresh basil leaves, rinsed, patted dry, stems removed
· 1/3 cup pine nuts (I get mine from Costco)
· 2 garlic cloves
· 2 TBSP freshly grated Parmigiano Reggiano
· 2 TBSP freshly grated Pecorino
· Good quality olive oil, about 1/2 cup (Costco again!)
· Pinch of salt
Directions:
1) Toss everything into the bowl of a food processor or blender.
2) Pulse until mixed completely. Stop halfway and scrape down the bowl to make sure everything is incorporated. If you like your Classic Pesto with Pine Nuts and Basil chunkier, go ahead and stop once everything is fully blended together. If you want it smoother, keep going. If the pesto looks too paste-like, add a little more olive oil. If you're cheesey like me, throw in a little more cheese.
3) Serve your pesto immediately, or pour into a glass jar and top with fresh olive oil. The oil will keep it from oxidizing (helping it to keep that gorgeous green color and fresh taste). It will stay well in the refrigerator for a few days, but you'll probably eat it before then :)
4) Buon appetito!
