Classic Basil Pesto
Instructions:
- Pesto is so much more than a pasta sauce. Make it all summer long, and add unrestrained dollops of the aromatic paste to salads, soups, tomato sauce, mayonnaise, and more
- 2 garlic cloves, crushed under a knife and peeled
- 1â„3 cup pine nuts, walnuts, or almonds
- ½ cup (2 ounces) freshly grated Parmesan or Romano, or a combination 3 cups packed fresh basil leaves, well rinsed and dried in a salad spinner
- ½ cup extra virgin olive oil, plus more to cover the pesto
- Salt and freshly ground black pepper
- With the machine running, drop the garlic through the feed tube of a food processor. Add the nuts and cheese, and process until the nuts are finely chopped. Add the basil. With the machine running, gradually add the oil, scraping down the sides of the work bowl as needed, to make a thick paste. Season with salt and pepper to taste.
- Transfer the pesto to a shallow container and smooth the pesto. Pour a thin film of olive oil over the pesto to discourage discoloration. Cover the container and refrigerate until ready to use. (The pesto can be stored for up to 3 weeks, covered, and refrigerated. Bring to room temperature before using.)