Pesto is a favorite spring or summer time recipe to whip up because the basil is growing like weeds. Grab a loaf of Italian bread and with only a couple ingredients you have a wonderful pesto that you can slather on bread, seafood, pasta, pizza or a dab in the fresh veggie minestrone.
Because pesto is a generic term for anything that is made by pounding, trust me….I’m not pounding this green stuff with my WHITE French ceramic mortar & pestle. I’m taking the easy way out and using the strong, sturdy, sexy Kitchenaid food processor!
Using fresh top quality ingredients makes almost everything taste better. You can substitute ingredients, especially now that pine nuts are $37.00 a pound!! Are you fricking kidding me?! I went to the local Richards Whole Foods store in my little city, I couldn’t find the pine nuts, I had to ask for them, they had the tasty little treasures behind the counter like they were gold or something.
The pesto recipe goes a little like this….
- Basil 2 Huge Hand Fulls
- 1/4 cup Lightly Toasted Pine Nuts
- 1/4 cup Parmigiano-Reggiano grated (raw from goats milk)
- 1/4 cup Pecorino Romano grated (from sheep’s milk)
- 3 Garlic Cloves
- 8 Tbs Extra Virgin Olive Oil
- 1 tsp Sea Salt
Method To The Madness:
Toast the raw pine nuts in a heavy skillet over medium heat, stir frequently until golden, 4 to 5 minutes. Place the garlic cloves, cheeses, pine nuts, basil leaves, olive oil and salt in the food processor, blend until smooth stopping as necessary. Transfer the mixture to a small bowl & serve, add extra olive oil if needed. Some prefer not to process the cheese with everything else, they stir it in after blending the other ingredients. What does a Swedish girl know about Italian cooking anyway?
Blend with the top on (very important)!
This is after blending until almost smooth….. This photo almost makes me drool.
Pair with a 2007 Grgich Hills Estate Napa Valley Fumé Blanc, amazing!