Pesto
This is a really simple recipe for pesto. Let's talk about the ingredients for a minute.
Basil: you want fresh. Not dried and none of the weird stuff out of a tube. A few stems are okay. Discard the large ones as they can be too bitter.
Nuts: Traditionally, pesto is made using pine nuts. You can use walnuts, brazil nuts, peanuts and even almonds. I like to use almonds because I always have them on hand anyway. I don't really like pine nuts on their own and they are expensive.
Garlic: use the fresh stuff. No powders or anything in a jar.
Cheese: parmigiano reggiano or pecorino romano (if you prefer a funkier blue cheese like bite). Don't cut corners with the cheese. It's not worth making the pesto if you don't use good cheese.
Here we go!
Ingredients:
1 & 1/2 cups fresh packed basil leaves, washed thoroughly
1/4 cup almonds
3 cloves of garlic
1/2 cup extra virgin olive oil
2 tablespoons grated parmigiano reggiano
salt & pepper to taste
Method:
In a skillet over medium heat, toast almonds shaking pan occasionally, about 5 minutes. You'll notice the skins turn to a darker brown when they're ready.
Add almonds along with other ingredients to a food processor and pulse until mixed well. Taste for salt in pepper.
Adjust preferred consistency of pesto by adding more cheese for a thicker paste or more oil for a thinner sauce.
Keeps in the fridge for about a week. Recipe doubles nicely. I suggest making a bunch and freezing the excess; will keep in the freezer for 6 months.