Italian Foods 

Basil pesto

Shared

Basil pesto

 

Basil pesto

To make more than 1 cup of pesto, pound or process multiple batches instead of doubling the recipe in a single batch. ways to use pesto A sauce this versatile (and delicious) is perfect for pasta, but you can also:
• dress a cold potato or pasta salad
• stir into vegetable soup
• use as a topping for grilled meats and fish
• spread onto sandwiches
• scoop onto slices of toasted baguette or crackers
Ingredients

– 3¾ oz. (5 cups packed) fresh basil leaves.
– ¼ oz. (1/4 cup) pine nuts.
– 1 large clove garlic, peeled.
– Kosher salt and freshly ground.
– black pepper.
– ½ cup extra-virgin olive oil; more for storing.
– 1 oz. grated Parmigiano-Reggiano or Grana.
– Padano (½ cup from a box grater; 1 cup from a rasp grater).

Instructions

Step 1: To make pesto in a mort ar Put 1 cup of the basil in a mortar and pound and grind with the pestle until broken down. Continue adding basil to the mortar, 1 cup at a time, until all of the basil is broken down nearly to a paste. Add the pine nuts, garlic, ½ tsp. salt, and ⅛ tsp. pepper and continue to mash until completely broken down. Moving the pestle in a circular motion, gradually mix in the oil and then the cheese. Season to taste with more salt and pepper.
Step 2: To make pesto in a food processor Pulse the basil, pine nuts, garlic, ½ tsp. salt, and ⅛ tsp. pepper in a food processor until finely chopped. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.
Step 3: To store: You can store pesto in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. To refrigerate, transfer the pesto to an airtight container and pour enough oil over it to create a thin layer. This will prevent the pesto from oxidizing and changing color. To freeze, omit the oil layer and portion the pesto into small plastic freezer bags or ice cube trays so you can defrost only as much as you’ll use at one time. If using ice cube trays, freeze until solid, and then transfer the cubes to a plastic freezer bag for storage. Defrost overnight in the refrigerator.

 

Related posts