青醬 Fresh basil pestoPosted: April 26, 2012
Written on Dec. 28, 2008
After the whole-day hectic cooking for the great Christmas party, my refrigerator is still packed with all the unused fresh produce and all other ingredients waiting for me to cook. So these days I have been trying to come up with all kinds of creative ideas to make the best use of all the ingredients. Looking at a whole basket of basil, I figured the fastest way to use it up to make pesto out of it. So that was my task tonight.
Verdict: Well I am a basil lover, so pesto can’t really go wrong. On top of that, the freshly made pesto is really way better than those pesto come in a jar. You can taste the pungent and sharp flavor from garlic, and also the mild and fresh fragrant from basil. Love it! Although cleaning the blender is really a pain. I want a food processor!
Original recipe, you need to have a food processor or a blender. It will make 1 cup.
Another recipe that I want to try. This one calls for chopping all the pine nuts and basil by hand; it’s really labor intensive. But it claims that it will have a much greater texture than the one made by the food processor. I really wonder if I will have the energy and persistence to really do that…
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Combine the basil in with the pine nuts, pulse a few times in a food processor.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.