Perfect Pesto… and a few varieties!

Pesto can make such a simple side dish for any entrée! Seven ingredients and you are ready to mix with your favorite pasta… freezes great too for later!

Perfect Pesto… and a few varieties!

Yield: 1 ½ -2 cups pesto

Ingredients:

1 ½ cups fresh basil leaves
6 - 8 garlic cloves, chopped
1 teaspoon kosher salt
Few grinds black pepper
1/2 cup slivered almonds or pine nuts
1/2 cup fresh Parmesan cheese, grated
1/3 – 1/2 cup olive oil

Equipment needed:

Paring knife
Cutting board
Dry measuring cups
Measuring spoons
Large (or small) food processor
Rubber spatula

As you can see, pesto doesn't require many ingredients. I grow basil in a container on my deck, as well as in my garden, so I never have a shortage of fresh basil! Basil is one of my favorite herbs too. I dry it for later too, as I hate to loose it during the winter months and have to run to the store to pick fresh up. Fresh is best, but in my little town it's about $3 for 8 – 10 leaves, so I always have my dried on hand. I LOVE the aroma of fresh basil too! A friend of mine does as well and wishes his wife would use it as perfume… apparently the aroma can be very enticing too! I've been teaching my granddaughters to appreciate the smells of the herbs growing around them. Hopefully will help them enjoy the herb as much as their grandmother!

Basil is often called the “king of herbs” and I definitely agree with that terminology. It belongs to the mint family, but unfortunately is not a perennial in my US climate. As soon as I have a light frost… my basil is shriveled and dead! Basil is often associated with Italian and Mediterranean cuisine, but is also used in other Asian cuisine too. Sweet basil is the most popular variety with many other varieties lending different flavor twists, such as lemon or lime basil. Basil also has inflammatory and antibacterial qualities… maybe why I feel so good after eating a dish containing the herb. It has also been told to contain anti-aging qualities… not sure about that, but gives me a good excuse to add it to many of my recipes! Enough tidbits… Let's make pesto!

First, place the basil leaves into your food processor. I have used a small processor at times and works if that's all you have, but is much quicker and easier with a regular-sized processor. Ingredients are not so crowded and takes less stopping for scraping down the sides. Cut garlic cloves into smaller chunks and place on top of basil leaves. Sprinkle salt and pepper on top and process these ingredients for three or four pulses to finely chop or until garlic chunks are no longer visible.

Add the nuts next. I have made pesto with walnuts, almonds and pine nuts. Pine nuts are the most expensive choice and the most authentic. I feel almonds create a sauce pretty close to the final pesto flavor using pine nuts. Then I sprinkle a few pine nuts for a garnish depending on the dish to fool my guests into thinking I used them in the pesto too. Walnuts also create a different pesto with an earthy flavor. Adding a tablespoon of lemon juice helps brighten the flavored, but not necessary. Place nuts on top of pulsed mixture and add a few tablespoons of olive oil. Pulse until smooth, adding a few additional tablespoons of oil as needed. Scrape down sides to incorporate all basil and ingredients.

Last step is the addition of cheese. Place grated fresh Parmesan on top of your mixture and continue to pulse. Add a few more tablespoons of olive oil to create a smooth texture. Final sauce will be thick and creamy.Use ½ - ¾ cup pesto in four servings (or ½ box cooked) pasta. When adding pesto to your pasta, reserve a cup of pasta water and slowly add to pesto/ pasta mixture. Probably won't need the entire cup… depends on the amount of pasta and pesto you are combining. The starchy water helps to melt cheese and create a creamy consistency, so add a bit at a time until you get the consistency you desire!

Voila! You have just made pesto! Desire a different version and increase the greens in your diet? Replace 1 -1 ½ cups fresh kale or spinach leaves for half of the basil in the recipe above. May need an extra tablespoon or two of olive oil to make the perfect, yummy smooth texture. Definitely a great addition to your dinner! Enjoy!