Pesto alla Genovese

Cold nights, and threats of frost, mean it’s time to make pesto. It’s easy, as long as you have a food processor.

Our grocery-store basil plant I put in a pot last July has done well.  Fyi, it takes almost a whole plant to have enough leaves for the recipe.  

We are going to use it for end-of-season baked tomatoes, and as a pasta sauce. You can also add it to soups. Or smear it on bread. Or dip veggies in it.

---Barbara

Pesto alla Genovese

Makes 2 cups

Ingredients:
2 cups basil leaves, packed
1/4 t. coarse salt, like sea salt
freshly ground pepper, if desired
1/4 cup pine nuts
2 to 4 garlic cloves, peeled (traditional versions use 2)
2/3 cup good olive oil (use less if you want a thicker pesto)
1/2 cup grated Parmesan-Reggiano cheese (or 1/4 cup each Pecorino and Parmesan-Reggiano)

In a food processor,  grind pine nuts, salt, and garlic cloves into a paste. Takes 30 seconds.  Scrape down sides. Add basil.

 Smells so good!

 

Put top on, turn on the processor and pour the oil slowly in a stream through the hole in the top.

The basil will become chopped and develop into a pesto.

Remove the top. Add the cheese, then put the top on again, and pulse a couple of times to mix in the cheese.
Taste and add more salt if necessary.
Keep refrigerated in a covered glass jar.
Can be frozen in ice cube trays or small batches.

—-Barbara