Pesto
Source of Recipe
Food and Wine 1987
Recipe Introduction
the intensity of any pesto varies with the type and pnugency of the basil and garlic used, but included here are tips that will give you a sweet, mild, bright green pesto
List of Ingredients
4 cups (loosely packed) fresh basil leaves
2 large garlic cloves, halved
1/2 cup toasted walnut halves or pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons freshly grated Parmesan cheese
1/2 cup plus 2 tablespoons extra-virgin olive oilRecipe
1. Wash and completly dry the basil leaves.
2. In a food processor, add ahlf of the basil, garlic, walnuts, salt, pepper and Parmesan cheese. Process for 10 seconds, or until the basil is finely minced. With the machine on, pour in 1/4 cup of the olive oil and process for about 10 seconds, until the oil is absorbed. Stop and scrape down the sides of the bowl. Process for 5 seconds longer. With a rubber spatula, remove the pesto to a container. Repeat this procedure with the remaining basil, garlic, walnuts, salt, pepper, Parmesan cheese and 1/4 cup olive oil.
3. To store, cover the pesto with the remaining 2 tablespoons of olive oil and place plastic wrap directly on the surface. The pesto will keep, refrigerated, for up to 1 week.
Tips: If water is left on the leaves, it will make it difficult to efficiently chop the leaves and will turn the mixture black. If time allows, wash the basil the day before; allowing the leaves to rest overnight cuts down on any bitterness.
To ensure efficient chopping, always process the basil with the other dry ingredients before adding the olive oil. The instant the leaves are minced, pour in the oil. Timing in both these steps is important, since overprocessing can destroy the color.
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