I like Ina Garten’s recipe for basil pesto, found on pages 142-143 of Barefoot Contessa Parties. She combines walnuts with the pignolis (pine nuts) but I like using only pignolis.
Drizzle a little olive oil on top of your pesto, if storing it in the fridge for later use (or in my Soupe au Pistou). This trick will keep your pesto from turning brown. The pesto can also be frozen for several months.
Yields 2 cups
- ¼ cup pignolis
- 4 cloves of garlic, peeled and chopped
- 3 cups fresh basil leaves, packed
- kosher salt and pepper to taste
- ¾ cup best quality olive oil
- ½ cup freshly grated Parmesan
1. Place the nuts and garlic in a processor and process for 20 seconds. Add the basil, salt and pepper.
2. With processor running, slowly pour the olive oil through the feed tube into the mixture. Process until smooth.
3. Add Parmesan and purée for 20 seconds.