Pesto

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Pesto 

You know everyone knows about Basil pesto ! I agree it is

the best, but there are so many more you can make listed below is the original recipe with some variations:

  • parsley 
  • green bean 
  • spinach 
  • beets
  • carrots
  • arugula
  • roasted pepper 
  • cilantro 
  • swiss chard
  • sun dried tomatoes  
  • many many more of course many of these you can use on bruschetta or for panini 

 This recipe will yield about one cup of basil pesto
4 cups of basil 
1/2 cup of nuts( original uses pine nuts) you can use walnuts, hazelnuts, almonds. 
salt, pepper to taste remember your cheese will have allot of salt. 
olive oil as needed ( about 1 cup for sure) 
1 cup of parmigiano or pecorino 
1 clove of garlic 

        
1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Pulse the basil mixture until the ingredients are finely chopped.( you can leave the garlic out if you like, sometimes it can be too strong )
2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed. of course add the other half or nuts, cheese. 
3. Stream in the Olive Oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
4. Taste and Adjust: Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.
5. Storing Pesto: Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.
I use this on of course pasta especially linguine or short pasta , on any fish fillet, especially good on bruschetta. 
                         



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