Originating in Genoa Italy, pesto is a sauce traditionally consisting of basil, garlic, pine nuts, Parmigiano-Reggiano or Pecorino Sardo cheese and blended with olive oil. Commonly used as a sauce for a variety of pastas, pesto is also great mixed with potatoes, used as a pizza sauce, as a sandwich spread with salami, lettuce and tomato, or even on scrambled eggs for breakfast.
Prep time: 35 minutes
Yield: 1 cup
2 oz basil leaves
1 oz Italian flat-leaf parsley
3 cloves garlic, chopped
⅓ cup pine nuts
⅓ cup grana padano cheese, grated
¼ cup olive oil + 1 tbsp
½ tsp salt
Pinch fresh cracked black pepper
Wash and dry the basil and parsley.
Pick the herb leaves off the stems. The parsley stems can be saved and used for stock or in soups as an aromatic. The basil stems are generally woody and tough and can be composted. If the basil has young tender stems use them in the pesto.
Place the herb leaves into a food processor. Add the garlic, pine nuts, salt, pepper, and olive oil and blend.
Stored in an airtight container topped with olive oil, the pesto will last up to a week in the fridge.