pesto
(1 RATING)
Pesto,created by the Italians for their soups and pasta is simply--and literally--a paste of fresh basil,garlic,cheese,nuts,olive oil and sometimes butter.A really fine pesto will enhance the plainest of soups. When I make pesto, I suggest a proportion of 4 parts Parmesan to 1 part Romano cheese to keep the flavors in balance. A well rounded pesto s never made only with Parmesan in my opinion. The finest basil also uses freshly-picked basil leaves,but if in short supply,I substitute a mixture of dried basil and fresh parsley or fresh spinach.Fresh basil leaves can be frozen for future use.
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prep time
15 Min
cook time
method
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yield
Makes 1 1/2 Cups
Ingredients
- 2 cups fresh basil leaves,chopped or 2 cups fresh spinach or flatleaf parsley and 3 tablespoons dried basil
- 3/4 cup extra virgin olive oil
- 2 tablespoons pine nuts
- 2 cloves garlic, crushed
- 1 teaspoon salt ,optionall
- 1 1/3 cups parmesan cheese,fresly grated
- 1/3 cup romano cheese, grated
- 2 tablespoons butter,softened to room temperature
- EQUIPMET- FOOD PROCESSOR OR BLENDER,OR A MORTAR AND PESTLE
How To Make pesto
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Step 1Place the basil leaves, pine nuts, olive oil,garlic and salt in food processor or blender,and process at high speed for about 45 seconds.Scrape down the sides from time to time
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Step 2The mixture at the point should be thin enough to run off the spatula easily. If it appears too thick,blend in additional olive oil.
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Step 3Pour the sauce into a bowl and stir in the grated cheeses and butter.While the cheeses can be added to the mixture in the machine,the texture will be too fine for an authetic pesto
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Step 4Mortar and Pestle Method: The ingredients are added in this order:basil leaves,nuts,garlic,salt,cheeses,olive oil and butter. Place the basil,nuts,garlic,and salt ina large portar.Use a rotary motion to grind and crush .When the mixture becomes a paste,add the grated cheeses and continue to grind with the pestle until a perfect blend is achieved
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Step 5Begine to add the olive oil,a few drop at a time.Beat it into the mixture witha wooden spoon.When all the oil has been added,beat in the butter.
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Step 6Uses- Spoon 1 or 2 tablespoon of a hot soup into the pesto before serving.One table spon of pesto swirled on top of a soup in the tureen,with additional pesto to be passed,is a Genoese tradition.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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