Thursday, September 3, 2009

Recipe: Traditional Pesto

2 loosely packed cups fresh basil leaves, rinsed and dried Salt 1/2 clove garlic, peeled, or more to taste 2 tablespoons pine nuts or chopped walnuts 1/2 cup extra virgin olive oil, or more as desired 1/2 cup freshly grated Parmesan, pecorino Romano, or other hard cheese (optional)

1. Combine the basil with a pinch of salt, the garlic, the nuts, and about half the oil in a food processor or blender. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually. Add more oil if you prefer a thinner mixture.

2. Store in the refrigerator for a week or two or in the freezer for several months. Stir in the cheese by hand just before serving.

Credit: How to Cook Everything 2e; Mark Bittman; Wiley 2008