Oh my my! This fantastic basil pesto defines versatility. Use it on pasta, freeze it in traditional ice cube trays to use in soups this winter, or simply enjoy it on toasted French rounds with a nice glass of Chardonnay or Merlot. Lovely.
And, I updated this for a smaller portion, a little lighter taste. Enjoy!
Classic Pesto Recipe
fresh basil from the garden
1 cup fresh basil leaves, packed
1/4 cup pine nuts
1/2 cup grated or shaved Parmesan cheese*
2 garlic cloves
1/2 cup olive oil
*You can substitute Asiago or Romano cheese for sharper taste.
In a food processor fitted with standard blade, combine basil, pine nuts, olive oil, and garlic. Combine in the order listed until a thick paste forms. Scrape sides as needed. Add the cheese and pulse until blended. Pesto should be the consistency of a smooth paste. Cover and keep refrigerated, will last up to five days.
Other variations
If you prefer less cheese, scale back to 1/4 cup of cheese and add more nuts (up to a 1/2 cup of nuts, until consistency is what you like.)
This suggestion is from Colin Cowie’s fabulous book Effortless Elegance: “puree oil-cured black olives and extra virgin olive oil for a quick and easy ‘pesto.'” Another suggestion: “Puree artichoke hearts with garlic, pine nuts, and extra virgin olive oil.” (Great book by the way. Everything I’ve ever made from it is fabulous!)
