Monday, September 17, 2012
football season started last weekend and i've made a habit of photographing dinner while ed curses the tv. i should have shared this recipe earlier in the summer as fresh basil will soon be leaving the farmers market. on the other hand, pesto freezes perfectly in an airtight container and this recipe will leave you with a bit to spare. be sure to cover the top with a thin layer of olive oil before sealing so it doesn't dry out. air is the enemy of pesto.
you'll actually have to pull down the food processor you registered for and never used, or make smaller batches of pesto in a mini-prep. i mini-prepped it.
2 cups fresh basil leaves
1/4 cup toasted walnuts (pine nuts and pecans work too)
1 garlic clove
1/2 cup parmesan
1/2 cup- 3/4 cup extra virgin olive oil
salt to taste
1. toast the nuts in a dry pan for a few minutes until they start to brown.
2. wash and dry the basil and stuff it in the food processor.
3. add the toasted nuts, garlic, parmesan, salt and pepper. to make it easier, roughly chop half a wedge of parmesan and toss it in the food processor. no need to grate beforehand.
4. add 1/2 cup olive oil and pulse until smooth.
5. add more olive oil if needed until you get the desired consistency.
besides pasta and panini, i'm stumped on pesto usage. hit me.