Pesto

Due to the overgrowth of basil in my garden, I had to make pesto.  Such a shame to have to make something so tasty.  I’ll probably make more later in the week to freeze, but this was just enough for dinner.  I wanted to try something different this time.  I’d read a recipe on 101 Cookbooks called “How to Make Pesto Like an Italian Grandmother.”  Needless to say, I had to try it.  Unfortunately, Italian grandmothers did not use food processors or blenders — oh no — they chopped everything by hand.  I really needed a mezzaluna for chopping, but tried to make due with a really sharp chef’s knife. 

(I’ll go back to using my blender next time.  Chopping by hand left bigger chunks of nuts and garlic than I would have liked.  Probably because I wasn’t patient enough to keep chopping.)

A basic pesto recipe consists of basil, garlic, pine nuts (or walnuts), freshly grated Parmesan cheese, and a little olive oil.  No added salt is necessary because of the saltiness of the cheese and because you are supposed to remember to salt your pasta water.

The amounts are rough estimates.  They can be altered to taste.

2 Cups fresh basil leaves, packed
3 garlic cloves
1/4 cup pine nuts or walnuts
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup olive oil (or a little less)

Combine basil, garlic, and nuts in a food processor (or a blender) and chop until finely minced. Add in cheese. Slowly add olive oil until it is just wet through. You really don’t want this runny, or the oil just separates out. You can always add more oil later.

 

This could have used more basil for the amount of other ingredients.

 

I also had some ripe grape tomatoes in the garden that went well with the pesto.