Pesto is the most classic way to use basil in Italian cooking—though this herb has many other uses. Still, you really can’t go wrong with a whole bunch of meals once you can master this basic pesto recipe.
Swirl some pesto into al dente spaghetti and achieve a sort of food nirvana. Spread it on a ciabatta roll, add some mozzarella and sundried tomatoes and press it in a panini for true sandwich perfection. Pizza, chicken, a nice piece of fish? All good with pesto.
Oh sure, there are other delicious herbs out there, but none of them can make pesto. Try it. Now.
- 2 cloves garlic, crushed
- 2 cups basil, leaves, packed, coarsely chopped
- 1 teaspoon kosher salt
- 1 tablespoon pine nuts, lightly toasted
- 3 tablespoons Parmesan cheese
- 1/3 to 1/2 cup extra virgin olive oil
- Place garlic, basil, salt, pine nuts, and cheese in a food processor or blender and process until it turns into a paste.
- Gradually blend in olive oil until the desired texture is achieved.
- Adjust seasoning as needed.