Traditional Pesto
Instructions:
The best pesto is made with a mortar and pestle, and in
Genoa, where pesto originated, few people will admit to
using a food processor. But when you get into their
kitchens, that’s just what they do. And so do I.
If you have a garden filled with basil, by all means
make as much pesto as you can and throw it in the
freezer. It keeps fairly well, but to help retain its bright
green color, drizzle a layer of olive oil over the top once
it’s in a container and don’t add Parmesan until you’re
ready to use the sauce.
If you’re using store-bought basil, you might as well
just make it in the quantities given here and enjoy it
fresh. And although it’s not traditional, you can substitute
parsley for all or some of the basil, with fine results.
2 loosely packed cups fresh basil leaves, rinsed and
dried
Salt
1/2 clove garlic, peeled, or more to taste
2 tablespoons pine nuts or chopped walnuts
1/2 cup extra virgin olive oil, or more as desired
1/2 cup freshly grated Parmesan, pecorino Romano, or
other hard cheese (optional)
MAKES: About 1 cup
TIME: 10 minutes
- Combine the basil with a pinch of salt, the garlic, the nuts, and about half the oil in a food processor or blender. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
- Add more oil if you prefer a thinner mixture. Store in the refrigerator for a week or two or in the freezer for several months. Stir in the cheese by hand just before serving.