How to Make Pesto

Impress your friends by making your own pesto. This recipe serves four.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 garlic clove
• 2 c. fresh, lightly packed basil
• 2 tbsp. pinoli nuts
• 2/3 c. extra virgin olive oil
• 1/3 c. grated Parmesan cheese
• 2 tbsp. grated Romano cheese
• Groceries
• Blenders
• Cheese Graters
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Wooden Spoons
• Mixing bowls
• Measuring cups

1. Place the garlic, basil and pinoli nuts (pine nuts) in a food processor and blend for 10 to 15 seconds.

2. Pour in the olive oil slowly as you continue to mix the garlic, basil and pinoli nuts.

3. Add the grated Parmesan and Romano cheese and mix until the pesto has a pasty texture.

4. Place the pesto in a large bowl.

5. Take a little bit of the boiling pasta water and add it to the pesto, to make it warm and slightly liquid. Do this just before your pasta is cooked.

6. Drain the pasta (don't rinse) and put it into the large bowl. Mix until all the pasta is evenly covered with pesto sauce.

7. Serve immediately.

Tips & Warnings

• Pesto freezes for up to six weeks.
• Pesto is usually served with linguine but is also good with spaghettini and small fettucine.
• Cook your pasta until it's al dente, or slightly chewy.
• Revitalize refrigerated pesto by adding a little oil.
• If the Romano and Parmesan don't make your pesto salty enough, add salt or sprinkle your pasta with more grated cheese.
• You can substitute walnuts for pine nuts.

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on 2/4/2007 In a pinch and when pinon nuts are prohibitively expensive, pistachios or walnuts will do. Also, for a sublime taste experience, spread pesto on slices of cheese and pepperoni pizza - yum!!

on 11/22/2005 Defrosted pesto is almost as good as fresh. And it lasts forever in the freezer (lots longer than 6 wks). If you want, you can make with only basil, garlic, and olive oil; freeze; and add cheese and pine nuts right before you serve.

on 11/22/2005 Cilantro, in place of basil, makes an excellent pesto sauce.

on 11/22/2005 To enjoy homemade pesto all year round, fill an ice cube tray with fresh pesto, place the ice cube tray in a freezer bag and freeze. Pop out "pesto cubes" as you need them!

on 11/22/2005 Pour half a cup or so of your pesto into a small locking freezer bag. Lay the bag flat and spread out the pesto to fill the inside of the bag, squeezing out excess air. Zip closed and freeze.