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Basil Pesto

Source of Recipe


From "Williams-Sonoma Comfort Food"



List of Ingredients



• 1 or 2 cloves garlic
  
• ¼ cup pine nuts
  
• 2 cups packed fresh basil leaves
  
• ½ cup extra-virgin olive oil
  
• ½ cup freshly grated Parmesan cheese
  
• Kosher salt and freshly ground pepper
  






Instructions



1. With a food processor running, drop the garlic through the feed tube and process until minced. Turn off the processor, add the pine nuts, and pulse a few times to chop. Add the basil and pulse a few times to chop coarsely.
   
   
2. Then, with the processor running, add the oil through the feed tube in a slow, steady stream and process until a smooth, moderately thick paste forms, stopping to scrape down the bowl as needed. Transfer to a bowl and stir in the Parmesan. Season to taste with salt and pepper.
   
   
3. Use the pesto at once, or transfer to a storage container, top with a thin layer of oil, cover tightly, and refrigerate for up to 1 week.
   
   Makes about 1 cup
   
   
   
   • Kale Pesto:
   Replace the basil with equal parts stemmed kale. Slivered, blanched almonds also make a delicious replacement for the pine nuts.
   
   • Arugula Pesto:
   Replace the basil with equal parts arugula, or use 1 part arugula, and 1 part fresh mint leaves.
   
   • Cilantro Pesto:
   Replace the basil with fresh cilantro and add 1 teaspoon grated lemon zest.