Pesto

Pesto is hard to quantify since I’ve heard a variety of preferences regarding how much of each ingredient to add. This recipe will try to reflect my tastes as accurately as possible but, as with any other recipe on this blog, please tweak it to your liking.

‘De gustibus non disputandum est.’

I find the best pesto is made with ‘Genovese Basil.’ This particular type of basil is slightly sweet and not as sharp in flavor. It is easy to distinguish because of its darker green color and its shape – a round leaf that tends to curve downward into a semi-sphere. This photo should clarify it:

(From Wikipedia under the title ‘Genovese Basil’)

The quantity of basil in the recipe reflects only the leaves, after they’ve been split off the stalk, washed in cold water in a colander, and quickly patted dry. Try not to get the flowers at the top of each stalk into the recipe. I imagine they aren’t very flavorful and might even be bitter.

Everything happens inside a food processor. At home I have a 3-cup Cuisinart food processor, so the amount of basil will reflect that volume. It would be preferable if you had a glass sealable container in which to store the pesto.

• Enough basil leaves to almost completely stuff a 3-cup food processor. The leaves have been washed and patted dry, then squished down into the food processor (make sure it’s not plugged in!) This should be about 8 oz of basil. See photo. 
• 8 tbsp of olive oil
• 3 garlic cloves, finely chopped
• ½ cup pine nuts
• ½ tsp salt
• ½ tsp ground black pepper
• 3 tbsp pecorino romano

First place the basil leaves into the processor and, as I said, push them down to fit as many as you can. Leave about ½ inch of space at the top for the rest of the ingredients.

Pour the olive oil evenly on top of the basil leaves. This will not only lubricate the mixture but it will also serve as a sealant for the basil leaves since they oxidize very quickly once they’ve been chopped. Add the remaining ingredients.

Turn the food processor on and let it run for a good minute to a minute and a half. In case any ingredients get stuck on the sides of the processor and don’t get blended in completely, open the processor and use a spatula or a spoon to scrape them off and throw them into the mixture. Run the processor again. Add olive oil if the mixture is not creamy.

Once it’s mixed, quickly transfer it to a sealable container. In my case I used a glass container with a rubber gasket and metal clamps. Once you fill the container, take your olive oil and add a ¼ to ½ inch layer of oil on top of the pesto.

This provides a second seal which should keep the basil from oxidating as quickly. Close the container and refrigerate.

When I prepare the pasta with pesto I usually add a bit of butter to the pasta before mixing in the pesto sauce. It tends to keep the whole dish creamy.

Enjoy!