Pesto (Genovese)
It’s as simple as it sounds; everything goes into the food processor, and minutes later you are ready to use this handy puree on pasta, as a sandwich spread, or as a dressing for salad or to perk up some grilled vegetables or meats.
Prep time: 10 minutes
Ingredients:
2 - 3 cloves fresh garlic
1/3 cup walnuts
1/3 cup pine nuts or slivered almonds - toasted
5 oz fresh basil (usually 2 bunches)
2.5 oz fresh spinach leaves Note: Spinach is not traditional, but it will help the pesto stay bright green and it has a smoother flavor. If you want to use all basil, replace the spinach with basil, using a total of 7 to 7.5 oz of basil.
2/3 cup good - extra virgin olive oil
1/3 cup grated parmesan - best quality you can find
1/2 teaspoon kosher salt (Morton’s)
Preparation:
Place the garlic and nuts into the food processor and blitz it until everything is evenly processed. It should look like bread crumbs. About 30 seconds.
Add the basil and spinach and process. If any leaves are sticking to the top of the processor, open it and push the leaves down into the bowl of the processor. Blitz until all the leaves are broken down. About 30 seconds.
Slowly drizzle the oil into the food tube until all the oil is absorbed and incorporated into the herb/nut mixture.
Add cheese and salt and blitz quickly, just to incorporate.
Ideally, use it the same day, but you can store it in an airtight container. Pour a film of oil over the top to protect the pesto. Then place a piece of plastic wrap over that, and seal the container. This will keep it fresh and help to avoid the pesto turning dark.
Using the pesto in Pasta:
Pesto can never be heated. To add to pasta, take some of the hot pasta water, a couple of tablespoons. Add it to the pesto and gently blend it in. You will notice it turns bright green again. This is all the heat it needs. When added to the pasta, it will be warm and aromatic.
Top with additional parmesan and possibly some additional toasted pine nuts.
This is enough pesto for 6 portions of pasta.
