I can't even think of sufficient superlatives for this super sauce. I just love it. I could talk about how it's so summery, delicious, versatile, blah, blah, blah. But you probably already know all that.
So here's a great recipe for this Italian classic. I love to make quadruple batches and freeze them in little portions, much like I do with Romesco. They defrost quickly, so that you can have quick shot of summer in the icy depths of winter...you know.
- 2 cups (packed) fresh basil leaves
- 1 garlic clove
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Scant 1/2 cup freshly grated Parmesan cheese
- About 1/3 cup good-quality extra-virgin olive oil
- 1/4 cup toasted pine nuts
In a blender or food processor, pulse the basil, garlic, salt, pepper, and Parmesan cheese until finely chopped. With the motor running, gradually add enough oil to form a smooth, thick paste. Transfer to a bowl and stir in the pine nuts. Season to taste with salt and pepper.
When storing this pesto, press plastic wrap onto its surface so that minimal discoloration occurs.
Can also be frozen for at least 6 months.