Perfect Pesto Sauce Recipe
A fresh Basil Sauce that Celebrates the flavors of Summer
Sweet Basil combines with garlic, grated cheese, toasted pine nuts and fruity olive oil to make a traditional pesto sauce that is versatile to use and easy to prepare.
Made with fragrant sweet basil, pesto is a traditional sauce that brings a fresh and vibrant flavor to the table. The basic recipe includes fresh basil leaves, garlic, parmesan or Romano cheese, pine nuts and olive oil. Beyond that, recipes vary significantly with respect to the proportions used for the various ingredients. Delicious on pasta, pizza, gnocchi, chicken, fish, vegetables or a chunk of crusty bread, pesto is a great way to enjoy the fresh taste of the summer garden.
Pesto History
Like many herbal concoctions, basil-based pesto has been enjoyed in one form or another for centuries. A member of the mint family, basil is believed to have originated in Asia but is now grown world-wide. Pesto as we now know it was popularized in the mid-1800s and is associated with the Genoese-style of cooking. Many different types of basil are available today, including Sweet, Purple, Cinnamon, Thai and Lemon basils. Sweet basil is typically used in pesto, although parsley, coriander, and other green leafy herbs are sometimes also added.
Fresh Ingredients
Because pesto is not cooked, the quality of the ingredients makes all the difference in the flavor. Young, fresh basil leaves are the perfect base for this sauce. A good fruity extra virgin olive oil and freshly grated cheese are also important. Whether you grind the ingredients using a mortar and pestle or give them a quick chop in the food processor is personal preference. Some say the pesto tastes better when the ingredients are chopped and ground by hand, but as long as it is not over processed, it will still have a fresh taste and rustic consistency if you use a food processor.
Pesto Perfect Recipe
- 2 cups basil leaves, roughly chopped
- 2 cloves garlic, peeled
- 3 tablespoons pine nuts
- 1/3 cup Romano or parmesan cheese, grated
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Directions:
- Toast the pine nuts over medium low heat in a small dry skillet until lightly browned (2-3 minutes).
- Chop the basil, garlic and toasted pine nuts in a food processor or blender. Once roughly chopped, slowly add the olive oil.
- After the sauce is blended to the proper consistency, stir in the cheese by hand. Add salt and pepper to taste.
Pesto is best if used right away, or if you choose to make it ahead, refrigerate draped in plastic wrap so that the plastic covers the surface of the pesto. This will keep the air from oxidizing the sauce and the vibrant green color will last longer.
