The Perfect Pesto

Pesto is one of the most versatile sauces around. It can be used as a dip, a spread or a pasta sauce, to flavor eggs at breakfast, soups and sandwiches at lunch and adds the perfect highlight of flavor to roasted meats and vegetables for dinner. But I think my favorite thing about Pesto is that it’s one of the easiest things to make. Actually, it’s so easy I don’t even consider it cooking, rather placing ingredients into a machine and pushing a button. All you need is a few quality ingredients, a food processor, and voila!

The most important way to ensure this Pesto recipe turns out right is to make sure you’re using high quality ingredients. I suggest getting “live” basil with the roots intact, which I believe most grocery stores carry these days. You can place the basil in a small jar or mug and add a little water which will keep it fresh until you’re ready to use it. This technique will also keep it growing if you don’t use it all for the recipe. I’ve found this super helpful since I’m always tossing out herbs that have gone bad.

I also think it’s crucial to get authentic Parmigiano Reggiano cheese for this recipe. Not generic parmesan cheese, not even pre-grated Parmigiano Reggiano cheese. Did you know most brands add cellulose to pre-grated cheeses? Yuck. I’m not even sure what cellulose is, but I’m sure I’d rather grate my own cheese than have in my body. Lastly, under no circumstances should you ever use the powdered parmesan cheese in the green plastic can-you know the kind-used to sprinkle on top of pizza? Don’t do it, it won’t taste right. If that wasn’t convincing enough, here’s a little more information about why Parmigiano Reggiano is the best. Good quality extra virgin olive oil is also imperative. Most metropolitan areas have independent olive oil shops that offer free tastings which I find quite interesting and fun. Last time I was in NYC I fell in love with Eatly, the massive Italian goods marketplace-also known as Disneyland for foodies. They have a huge selection of high quality olive oils, also available online. Definitely use real lemon juice for this recipe and a fresh whole clove of garlic, not the kind that comes pre-minced in a jar. 

Ingredients 

3 cups packed, fresh basil leaves

2/3 cup high quality extra virgin olive oil

1/2 cup grated Parmigiano Reggiano 

1/2 cup pine nuts 

1 large clove garlic 

1/2 tsp kosher salt or sea salt

juice of half a lemon

Combine the basil leaves, Parmigiano Reggiano, pine nuts and garlic in the food processor and pulse about 15-20 times until the mixture is roughly chopped.  

Add the salt, extra virgin olive oil and lemon juice, then puree. I prefer my Pesto a little more rustic in texture so I don’t puree it until its completely smooth, but you can play around with it and make it to your liking. Pesto should keep in the fridge for up to a week.

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