Written By Ellen Welter, PT, DPT, COMT, CN
Pesto is a delicious sauce that reminds me of summer. Fresh basil is very easy to grow and I would highly recommend keeping some on hand to make this delicious sauce as often as you can this summer. Pesto is delicious on about anything: pasta, risotto, or grilled cheese to name a few. This recipe is from New York Times Cooking and is easy to put together. I personally like pine nuts (best stored in the freezer to keep freshness) but walnuts work well too.
If you would like to view how the Italians make pesto with a pestle and mortar, watch Salt, Fat, Acid, Heat by Samin Nosrat. It will inspire you to cook and it has great videography of the world!
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons pine nuts or walnuts
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.