createBasil Pesto
Here is a classic pesto. Great tossed with your favorite pasta. Top soups and bread. It is a must have for the pantry.
Ready
- 1 cup basil leaves
- ⅓ cup olive oil, extra-virgin
- 3 ea garlic cloves, minced
- ½ cup pine nuts, toasted
- ½ cup grated imported Parmesan cheese
- ⅛ cup grated imported Romano cheese
- Salt & fresh ground black pepper to taste
Set
- Food processor
- Jar for storage
Go
- Place basil, garlic, cheeses and pine nuts in food processor.
- With machine running, drizzle in olive oil and continue processing to a paste.
- Season with salt and pepper.
- Store in jar in refrigerator.
What you should know
If paste is to thick for your preference, you can add more olive oil.
Life is short. Make it worth living! Quality ingredients, quality product. Of course if you cannot get Reggiano, by all means substitute. But try the good stuff at least once, there is a taste difference.
I made this pesto with penne last night for a Sunday gathering of friends. I added some thin asparagus (par boiled) that my wife picked up at the farmers market. Talk about delicious!
One friend asked to look at the printed copy. She surreptitiously started scribbling notes. We had a big laugh when I pointed out that I had found the recipe here on GreatGrub where all can see. She admitted that something this good must be a secret family recipe and figured the only way to get it was to steal it.
I thoroughly enjoy a dollop of basil pesto on top of my steak. It really works well.
I only use Reggiano parmesean (which, of course, only comes from Italy and is very expensive). I love it in my pestos. Do you think it is necessary to use such a high quality cheese for this?