31 August 2012

How to make Pesto


Pesto is such a staple in my cooking, and with my basil growing out of control it is the perfect time to make a batch and trim my herbs back.

I usually try to make a large batch of basil at a time, and then freeze cubes of it for use later on.  In the refrigerator it will last a couple weeks, but frozen it can last several months.  I put my extra pesto into little ice cube trays and then store the cubes until I need some for a dish.  Pull one out, throw it into the sauce pan, and voila!  Instant awesomeness. 

basil lemon

The Shopping List:
  • 2-3 oz fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1/2 cup olive oil
  • 1/4 teaspoon sea salt
  • juice of one small lemon
  • 1 garlic clove


The Method:

In a food processor or blender, combine all ingredients and pulse.  If you like the texture, particularly of the pine nuts to be a little bit more noticeable, give them a few less pulses.  If you are like me and want it all smooth, just blend that little bugger until it is yelping for glory.

A pesto's happy yelp is a very important step in this recipe.