Thursday, June 7, 2012

Perfect Pesto

Here's the general recipe:
  • 2 cloves garlic
  • 4 cups packed basil
  • 1/2 cup toasted pine nuts, cooled
  • 1/4 cup parmesan
  • 1/4 cup olive oil
  • 1/4 tsp kosher salt (or more to taste)
Chop the garlic in the food processor.  Add everything else.  Taste and adjust.

  • walnuts or pecans for pine nuts
  • juice from 1/2 lemon for parmesan (increase salt)
  • flavored oils, anyone? (think... chili)
I prefer lemon to parmesan, personally.  (Which is just plain weird!)  Also, I don't measure my basil.  I use two big double handfuls, and usually have to add a little more olive oil.  Depending on the flavor of the basil, you might use more or less.  Generally this makes between 1/2 and 3/4 pint pesto.  


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