Pesto

Hi, Chef Sandy Krebs here!  Also, by popular demand, my recipe for Basil and Pine Nut Pesto…

Although Basil and Pine Nut Pesto is probably the most typical pesto, it is by no means the only pesto.  You can substitute other nuts for the pine nuts (blanched almonds are a good substitute for pine nuts themselves if you are trying to achieve a similar flavor at less expense), or other herbs or veggies for the basil, you can eliminate the cheese all together if you are lactose intolerant,…your imagination, and availability of ingredients of course, are the only limit to the types of pesto you can make.  One of my favorite pestos to make is Sun Dried Tomato, Caramelized Onion and Walnut Pesto.  In this pesto I use just a touch of basil and cheese.  But that is not the recipe I am going to give you today.  One of my biggest fans has asked for the recipe for my Basil and Pine Nut Pesto, so here it is!

½ pound Basil – Washed, dried and big stems removed.  You can leave the little soft stems in.

1 cup Pine Nuts – Lightly toasted.  Be careful!  They go from not cooked to burnt in a flash!!!

1 cup Hard Cheese (like Parmesan or Romano) – Shredded

Salt and Pepper to taste. Be careful; the saltier the cheese the less salt you will have to use. 

Extra Virgin Olive Oil

Put all the ingredients, except the EVOO, in a food processor.  Put in just a splash of the oil and then turn the processor on a slow speed.  Slowly pour the olive oil in the processing mixture until you reach the desired consistency.  Whether you want it course or smooth is up to your taste or intended use for the pesto.

You can use the pesto as a spread on bread, on pizza, toss it in pasta, as a topping for grilled meats or vegetables, or loosen it with a little cream to make sauce.  As always, let me hear from you and tell me how yours turned out.