JadziaDax

PESTO PESTO

Ingredients
2 cups tightly packed Genovese basil
1/3 cup tightly packed lemon basil
2 cloves garlic
1/2 cup grated Parmagiano-Reggiano cheese
2/3 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly-ground green peppercorns
1/4 cup toasted pine nuts, optional

Preparations
In a blender or food processor, combine the basils, garlic, and cheese until slightly chunky. With the motor running, gradually add the oil until completely blended.

Transfer to a small bowl, then whisk in the salt and pepper until well blended. If desired, add the pine nuts for a more intense pesto.

Yields 1 cup

hotdogg

I have always used a little parsley instead of the lemon basil...I will definitely try the lemon basil, sounds good.

carnivore

Saved.
yum.

I talked to the executive chef at one of my favourite restaurants ever (Piatto in Carlisle, PA) and he said that getting really high quality salt makes all the difference. That and having someone else make it for you _grin_.

kalashnikov

I have never added salt and it has always been delicious, but then I generally don't use salt unless making eggs or potatoes (they are both too bland otherwise.) It's healthier without the salt, plus, as long as the other ingredients are fresh (fresh basil is a must) there will be more than enough flavor.
Actually I think it comes down to me just hating people who automatically put salt on food before they even taste it.

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collide

Sweet, thanks! I've always wanted to know how to make fresh pesto sauce. It's one of my favorite toppings.

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"inhuman fiery goat worship" is an anagram for "information superhighway" -kingvolc