Probably invented in Genova, Italy, where fragrant fields of basil grow abundantly, the aromatic herb leaves were originally made into a paste with a mortar and pestle, hence the name. Today we use the food processor or blender. Pesto is one of the world's great and most versatile sauces, and making it is quick and dirty. It is a classic on pasta, but it also makes a superb spread on toast for a fresh tomato sandwich, a scoop into any spaghetti sauce brings it to life and adds depth, and toss some in with potatoes and go straight to heaven (click here for the recipe for pesto potatoes).
The quality of the ingredients in this recipe is crucial. Fresh basil is essential. High quality extra virgin olive oil is essential. Good Parmesan cheese, not the stuff from the green box, is also essential. You can substitute sunflower seeds, walnuts, and blanched almonds for the pine nuts if you wish.
3 cups firmly packed fresh basil leaves
1/2 cup pine nuts
6 kalamata olives
1/2 cup grated Parmesan cheese
3 large garlic cloves
1/4 teaspoon table salt
1/2 teaspoon ground black pepper
2/3 cup extra virgin olive oil
About the basil. A little Thai basil or mint instead of 1/2 cup of the basil adds depth and complexity, but don't use a lot.
About the olives. You can use any type of olive, but green olives work best. Try not to use the canned, salt cured olives if you can get others. If you can't find them, kalamatas, which are black, will do fine.
1) Remove the seeds from the olives. Coarsely chop the garlic first because blenders and food processors often don't do a good job on them.
2) Dump all the ingredients except the oil into a blender or food processor and let 'er rip until everything is chopped fine, but not homogeneous.
3) Slowly drizzle in the oil while the blades are on a low setting until, presto, pesto, you have a paste. The fragrance is heavenly. It can be kept in a tight jar in the fridge for a week before it starts to brown. If you need to keep it longer, top it with olive oil as a seal. Or freeze it. It freezes very well.
This page was revised 8/30/2008
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