It’s Summer! To me that means it’s time for PESTO! Yes Adam and I love Italian food and honestly I’ll find any excuse I can to cook with pesto. Its delicious, herbacious and garlicky flavor adds punch to anything from sandwiches, to pasta, vegetables and meats. What makes it even better? It’s incredibly easy to make! There is one piece of equipment involved, a food processor, if ever you buy one kitchen gadget I highly suggest getting a food processor. It’s so easy to make so many things! Anyways I digress, on to the recipe (which you may have seen on my other blog Foodie By Night). This recipe was originally adapted from the amazing cookbook Modern Sauces. The sauce makes the meal my friends.
- 2 big cloves of garlic, I had to use 4 small cloves here (1 for subtle garlic lovers who want a stronger basil flavor)
- 1/2 cup olive oil
- 3 cups Basil
- 1/4 cup pine nuts
- 1 tsp salt
- 2/3 cup parmesan
1. With your handy-dandy food processor and the blade attachment, pile in the basil, garlic pine nuts, and 1 tsp of the salt. Close it up and use the pulse setting until your basil is coarsely ground up with all the ingredients equally mixed in (below).
2. Add the olive oil slowly while the processor is on (typically there is a portion on the top of the processor that opens for exactly this reason) once the olive oil is integrated and the pesto looks like it’s the appropriate consistency, stop.
3. Finally add the cheese! Pour it in and pulse until it’s fully integrated. At this point you can add salt to taste. Jar it up or add it to your meal it’s up to you!
A few Pesto tips!
- Always taste the pesto at the end to make sure it’s salted/cheesed/basiled (yes I’m making up words) to your taste. You can always add more!
- If it turns out you had some bitter basil in the mix (trust me you’ll taste it in your final check), add a bit more salt and parmesan (I’ll typically add another 1/4 cup of cheese), though it will taste less like a pesto at least you won’t be feeding others bitter pesto.
- Pesto will darken in color as it ages, it’s okay the pesto is still good! Pesto will keep at least a week in the fridge in a sealed container.