Basil is an aromatic plant, originating in India. The word derives from the Greek basilikos, meaning royal. Basil is, indeed, fit for a Queen! Pesto, made with fresh basil, is one of the oldest sauces known and one of the most popular to this day. Pesto combines fresh basil leaves, olive oil, garlic, pine nuts and cheese and was traditionally ground in a mortar and pestle – in Italian, murta and pestello – thus the name. The French version, pistou, is a similar sauce, but excludes nuts and cheese. Genoa, Italy – where some of the best basil is grown – is now the famous home of the best pesto.
But how about making pesto the “new-fashioned” way? Use your food processor, or mini-chopper, to mix up a small batch of this potent condiment. Some cooks also add salt to pesto, but most parmesan cheeses are salty enough. Taste the sauce and add salt if needed. Pesto keeps well in the refrigerator for a few days. (Because basil oxidizes quickly, press a piece of plastic wrap on the surface of the sauce or coat with a drizzle of olive oil.) For longer storage, freeze the sauce in one tablespoon increments in ice cube trays. Remove the frozen cubes to a plastic container or bag. Thaw before use. Pesto will keep up to three months frozen.
2 cups fresh basil leaves (about 2 ounces)
2 Tablespoons pine nuts (I like mine toasted, but not necessary)
1/2 cup freshly grated Parmesan cheese
2 cloves garlic
1/3 cup best-quality extra virgin olive oil
Combine ingredients in the bowl of a food processor and pulse for about thirty seconds to combine. Makes just less than one cup of pesto.
Uses:
Toss with hot pasta. Start with as little as 1/4 cup and add according to your preference.
Dilute one tablespoon pesto with additional olive oil or white wine to use as a salad dressing.
Spread on a sandwich.
Use as a dressing for a cold pasta salad.
Put a little on an omelet.
Place a teaspoon of pesto in the middle of a bowl of hot tomato soup – garnish and intense flavor.
Other ideas: If you don’t like (or have) pine nuts, omit them or substitute walnuts. While not traditional, walnuts are also lovely in this sauce and are actually very nice on butternut squash ravioli, or other sweeter pastas. Think about using different cheeses, such as ricotta or pecorino.