Basil Pesto
Pesto is such and easy thing to make, but the store bought will work well if you have no access to fresh basil (ie those winter months). It is so handy to have on hand for last minute meal tricks or even a quick appetizer when friends stop over.
It’s a natural partner for fresh pasta. Just toss hot cooked pasta with basil pesto and you’ll find that the heat brings out the flavors of the basil, garlic, and cheese.
Pesto is also quite delicious as a sandwich spread or even as an addition to your favorite appetizer dip. It’s particularly good spread on any thin cut of meat or fish, then coat with bread crumbs and saute in a bit of olive oil.
Try it on a pasta salad mixed with a bit of mayo or olive oil. Mix up your side dishes by stirring it into mashed potatoes, or mixed into hot vegetables, or rice.
It also perfectly compliments grilled steak. Mix a bit of olive oil in it to thin it some and drizzle over the steaks you just cooked on the grill. Believe me, once you start using fresh Basil Pesto, you will wonder how you lived without it.
Classic Basil Pesto (courtesy Bonappetite)
Ingredients
- 4 cups fresh basil leaves (from about 3 large bunches)
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Pecorino Sardo orParmesan cheese
- 1 teaspoon coarse kosher salt
Preparation
- Combine first four ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
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