What to do with all that basil at the end of summer? Homemade pesto is versatile and simple, yet tastes very gourmet and will add kick to many of your favorite dishes! “Pesto” literally means to pound or crush, a reference to the original way pesto was prepared. This article will teach you how to make the classic pesto genovese.
Ingredients – 3 cups packed fresh basil,1/4 cup pine nuts,1/2 cup extra virgin olive oil,1/2 cup Italian cheese (Parmesan, Romano, etc.),2 cloves of garlic (depending on taste),salt and pepper to taste.Spread pine nuts on a baking sheet and toast until golden brown. Place the pine nuts underneath a broiler until golden brown or simply bake in a 400 degree Fahrenheit oven for 5-10 minutes, checking often.Alternately, toast the pine nuts in a pan over low or medium-low heat on a burner. Stir often.Pine nuts burn very easily, making them somewhat finicky to work with. When toasting pine nuts, pay attention closely and move them around often. The difference between perfectly toasted pine nuts and burnt pine nuts is often a matter of seconds.
Chop garlic, cheese, and nuts (optional). Chopping before they are put into the food processor makes a finer ground pesto in the end.
Add salt and pepper to taste. Give the food processor one or two more pulses.
Ready to serve now. Enjoy!