Wednesday, September 9, 2009

Basil Pesto

I LOVE pesto! I try to make a big batch every summer with our container basil harvest. Pesto is wonderful on pasta. But, I use it more often as a garnish for things like grilled chicken, hamburgers or pizza. And, best of all drizzled over a Caprese salad. It is so full of intense flavor, that a little goes a long way.
Pesto freezes really well & can be thawed &, you can use a bit & stick it back in the freezer. Be sure to pour a thin layer of olive oil on top of whatever you store, whether refrigerating, or freezing. This helps keep the air off the surface, which will turn your pesto brown.
I use BFC's recipe & I don't change a's perfection.

Begin with 5 packed cups of fresh basil leaves, Wash them by swishing them around in cold water & then spinning dry. Next, peel & mince 9 cloves of garlic {Not a big garlic lover? Use less},

and grate 1 cup of good-quality Parmesan.

Pour a 1/4 cup of walnuts, a 1/4 cup of pine nuts & the garlic into the bowl of a food processor fitted with a steel blade. Process for about 30 seconds.

Measure 1 teaspoon of kosher salt & 1 teaspoon of freshly ground pepper.

Put the basil leaves, salt & pepper into the processor {you may need to mash them down a bit to fit}. Close the lid & with the motor running, pour 1 1/2 cups of olive oil into the feed tube

& process until all the oil passes through & the pesto is thoroughly pureed. Add in the Parmesan,

and blend a minute longer. Use right away, or store in little containers for future use.

Basil Pesto

From Barefoot Contessa
Makes 4 cups

1/4 cup walnuts
1/4 cup pine nuts
9 cloves of garlic, minced
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups olive oil
1 cup good quality grated Parmesan

Wash the basil by swirling it around in water & then spinning it dry.
In the bowl of a food processor fitted with a steel blade, add the walnuts, pine nuts & garlic. This pesto is very garlicky, so add less for less spice. Puree for about 30 seconds.
Add in the basil leaves, salt & pepper & puree until smooth. Add the Parmesan & puree a minute more.
Use right away, or store in containers for later use. The pesto keeps well for a few weeks in the refrigerator, or frozen for a few months. Once in containers, drizzle a bit of olive oil on top to create a barrier against air, which will turn the pesto brown.
Click here for the printable recipe.


Anonymous said...


Lone Acorn said...

I love this pesto in my pasta. Adding it a simple yet delicious pesto pasta is ready. Pesto gives a distinct taste and makes the pasta really yummy.

suzyqpatch said...

i hope bfc doesn't stand for what i think it does...emily???

kate said...

BFC=Barefoot Contessa

kpttaurus said...

I am making this today. I will let you know how it turns out. Thanks parsley thief!

Kristy (liza's sister)

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