Summer. Basil. Basil and summer . . . they just go together. I live in a two bedroom condo, and in the summer, my balcony is a perfect spot for a small herb garden. When the basil is growing like gang busters, it’s time to make PESTO!! My favorite pesto is the classic version, made with fresh basil and pine nuts, a little garlic, extra virgin olive oil, and freshly grated cheese.
What kind of cheese? I use either pecorino or parmigiano reggiano. Sometimes I mix the two, if I happen to have both in the fridge.
In the summer, if you have basil growing in your yard, you may have the wonderful problem of having basil coming out of your ears. Fortunately, you can freeze pesto — by making a couple of simple alterations, such. I’ve made notes in the recipe.
Pesto is wonderful with SO many things. And it’s SO EASY to make! Here, I’ve done a classic fettuccine tossed with pesto. I often serve pesto with baked salmon, and it’s wonderful served along with cheese, toasted bread, and olives as part of an hors d’oeuvres spread.
Classic Basil Pesto
- 2 cups fresh basil, (tightly packed)
- 1/4 cup pine nuts
- 2 cloves fresh garlic, (minced)
- 2/3 cup extra virgin olive oil
- 1/2 cup parmigiano reggiano cheese, or pecorino cheese, (freshly grated)
- sea salt and freshly ground black pepper, (to taste)
- Prep: After washing basil well, pick all leaves off of stem. You need 2 cups of very tightly packed basil leaves. Measure out pine nuts. I used a garlic press to to make the garlic very fine.
Grate your cheese. I cannot stress how much difference freshly grated cheese makes to the flavor of the pesto over pre-grated cheese.
- Put basil, garlic, and pine nuts into a food processor, and coarsely chop, using the pulse button.
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Add olive oil and cheese and continue to pulse until the pesto is smooth.
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Add salt and pepper to taste. Remember that both parmigiano and pecorino cheeses are salty, so taste the pesto before seasoning. Serve or refrigerate until ready to use.
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If you are planning to FREEZE the pesto: At step two above, only add 1/2 a cup of olive oil to the food processor and NO cheese at this step. Blend until smooth. Put in a freezer safe container and pour the remaining 1/3 cup of olive oil on top, which keeps the pesto fresher. Can be frozen for three months. When ready to use, defrost, then in a bowl, add cheese to the pesto and blend well. Adjust seasoning.
I love pesto with either parmigiano cheese or pecorino. When I have both at home, I will also mix them half and half into the pesto. It’s all good!
This recipe makes a little under 1 cup of pesto. This is enough to toss with four medium servings of pasta.
