Pesto – Basil and Pine Nuts
Pesto – basilico e pinoli
by James Belardo
There’s nothing like fresh basil. Pesto is traditionally made in a mortar and pestle but the food processor’s convenience has taken over.
Apart from using pesto in its traditional role as a pasta sauce, spread it on sandwiches, spoon it over a baked potato, grilled fish, or chicken. Add a dollop of it on soup right before serving. Toss it with steamed or grilled vegetables.Substitute almonds for the pine nuts, use parsley instead of basil… create your own signature pesto.
1-2 garlic cloves
2 cups fresh basil leaves
1/4 cup fresh flat-leaf parsley
1/3-1/2 cup pine nuts
1/4-1.2 cup grated Parmesan cheese
1/4-1/2 cup grated Pecorino Romano cheese
1/2-3/4 cup extra-virgin olive oil
* add a bit of pasta water when adding to pasta.
1. Put the garlic, basil, parsley, pine nuts, and salt into the mortar. Using the pestle, grind into a paste.
2. When the consistency of the paste is fairly even, add the cheeses and continue to grind them together.
3. Add the olive oil slowly, blending it into the pesto evenly.
The Grape Gourmet
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