Pesto never goes out of style and it’s application is wide and varied. Add it to pasta or roasted vegetables. Slather it on chicken or use it as a pizza sauce. And the best part? You can make large batches, while the basil is overflowing in the summer, and freeze it for later use. Hooray for pesto!
Classic Basil Pesto
Yield: 1 cup
2 ¼ packed cups fresh basil leaves
½ cup extra-virgin olive oil
2 large garlic cloves, peeled and chopped roughly (2 teaspoons)
½ cup pine nuts
½ cup grated Parmigiano-Reggiano, not pre-grated
Kosher salt, to taste
Freshly ground black pepper, to taste
In a food processor, process to combine, the basil, ¼ cup oil, garlic, and pine nuts. Scrape down the sides, then add the remaining ¼ cup oil, and the cheese. Process until the desired texture is achieved, seasoning to taste with salt and pepper. For the record, I add about ½ teaspoon salt and a few good cranks of pepper. No need to rush; taste as you go. Take your time and enjoy.
Note: Care for a nuttier flavor in your pesto? Try using toasted pine nuts.