Making pesto is simple

by Sarah J. Gim, Posted Jun 20th 2006 @ 7:45PM

pesto

So here it is - pesto made from fresh basil. The stuff that used to make me scrunch my face in childish scorn. The recipe for something as simple as pesto, as always, varies from person to person. The measurements I used are for my personal preference for highly garlicky, salty flavors, though adding a little more or less of something is up to your personal taste. Some pesto recipes leave the grated Parm out altogether.

Sarah's Pesto

Spin 2 large cloves of garlic in the food processor until they are finely minced. Add 3 c. firmly packed basil leaves, 3/4 c. grated Parmesan cheese, and 1/2 c. pine nuts. Chop, then drizzle in about 1/2 to 3/4 c. olive oil unti you get the desired consistency. Salt and pepper to taste.

Now wasn't that so easy it's almost criminal?

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Filed Under: Vegetarian, Vegan, Ingredients, How To
Tags: america, cheese, condiments, cooking, dinner, food, food and drink, food and wine, italy, lunch, nuts, pesto, recipes, seeds, vegetables

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Reader comments (Page 1 of 1)

6-20-2006 @11:02PM Bruce Dearborn Walker said... Pesto good. I can temporarily solve any marital problem by proper application of pesto to angel hair pasta.

I have had good results with pesto made with cashews and especially pistachios. Brazil nuts also work, but I find almonds too hard and gritty. My wife likes almonds, but is too lazy to make pesto, so she has to make to with cashews and pistachios. She also likes less garlic and parmesan, and more basil. I like it all. We both like pesto with less oil, almost doughy in texture. We also bought some dried tomato pesto and liked it, but a few plates of that were enough.
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6-20-2006 @11:22PM Guillermo said... So simple, so delicious. I sometimes add a jar of sun-dried tomatoes for a nice variation.
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6-20-2006 @11:57PM Guillermo said... I also add a jar of sun-dried tomatoes sometimes, for a nice variation. It's delicious.
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6-21-2006 @1:22AM Dmnkly said... Sarah, if you want to have something that's a little closer to the Genovese roots, see if you can locate Fiore Sardo. It's a type of pecorino that's considerably less pungent than Pecorino Romano, and it makes a world of difference. These recipes are living things that vary by location and time, so I don't want to say this is a MORE traditional preparation, necessarily, but having made pesto with Fiore Sardo, I can say it's much more balanced and nuanced than Parmigiano or Pecorino Romano versions.

It's also probably worth noting that it's basically impossible to do a really, really good Pesto Genovese here. Their basil is much milder than ours. Between this and the use of the other cheeses, almost any pesto you get or make here is overpowered by comparison.
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6-21-2006 @8:39AM Ike S said... Sundried tomatoes are definitely a nice add. I also add chiles for a spicy pesto or even cumin/lemon for a middle eastern version.

A nice way to have pesto is with chicken. I'll saute some onion/garlic, then add flour (or cornmeal) coated chicken. When its all cooked, I'll lower the flame and throw in the pesto.
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7-02-2006 @12:39PM Linda said... Can you make pesto without nuts. My son is anaphylactic to peanuts and all tree nuts so this is a problem. Can I substitute something else?
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