We grow a lot of fresh herbs, sometimes too much. Whenever the basil population tarts to take over the herb box, fresh pesto will soon appear. The difference between fresh pesto and what the market has to offer is like night and day. Pesto can really carry a dish and this recipe has the traditional nutty flavors people are drawn to.
- 5 cups of fresh basil leaves
- 1/2 cup pine nuts, toasted
- 2 tablespoons of garlic, peeled and chopped
- 1 teaspoon each of kosher salt and freshly ground pepper
- 1 cup olive oil, more might be necessary
- 1 cup Parmigiano-Reggiano Cheese
- Using a mortar and pestle, crush the basil leaves, this really wakens up the flavor of fresh basil
- Put the basil, pine nuts, garlic, salt, pepper in a food processor fitted with a steel blade and turn on, adding the olive oil from the top opening until fully processed
- Add the cheese and pulse twice to incorporate
If you are going to store the pesto for a few days you should top it with some olive oil and when you wrap it put the plastic wrap directly on the top of the pesto so no air touches it.