Makes: About 1 cup
Time: 10 minutes
To get the authentic Genoese grandmother experience, try pulverizing pesto with a mortar and pestle. Otherwise a food processor is just fine. And note that big batches—topped with an extra layer of olive oil to maintain the color—are only worth making and freezing if you have a constant supply of basil from your garden. For basil you buy, make just one recipe, refrigerate it, and use within a week.
Ingredients:
2 loosely packed cups fresh basil, rinsed and dried
Salt
½ teaspoon chopped garlic, or more to taste
2 tablespoons pine nuts or chopped walnuts
½ cup olive oil, or more if needed
½ cup freshly grated Parmesan, pecorino Romano, or other hard cheese (optional)
Instructions:
- Combine the basil, a pinch salt, the garlic, nuts, and about half the oil in a food processor or blender. Purée, stopping the machine to scrape down the sides as necessary and gradually adding the rest of the oil. Add more oil if you prefer a thinner mixture.
- Store in an airtight container in the refrigerator for a week or in the freezer for several months. Stir in the cheese just before serving.
Variations
Pesto with Butter. Toss this with pasta or rice or use it as you would Compound Butter (page 78); it’s really quite special: Blend in 2 tablespoons softened butter along with the last bit of oil. Do not store this version.
Arugula Pesto. Terrific with grilled steak or vegetables or plain rice: Substitute arugula (tough stems removed) for the basil. Omit the cheese. Use within a day.
