Whip Up Homemade Pesto in a Snap
Are you looking for an easy and approachable pesto recipe? Try this one!
Put the basil, olive oil, pine nuts, garlic cloves, and salt in the blender and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom of the blender cup with a rubber spatula.
When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand. (This is not much work, and it results in more interesting texture and better flavor than you get when you mix in the cheese in the blender.) When the cheese has been evenly incorporated into the other ingredients, beat in the softened butter.
Before spooning the pesto over the pasta, add it to a tablespoon or so of the hot water in which the pasta has boiled.
The quantity of basil in most recipes is given in terms of whole leaves. American basil, however, varies greatly in leaf sizes. There are small, medium and very large leaves and they all pack differently in the measuring cup. For the sake of accurate measurement, I suggest that you tear all but the tiniest leaves into two or more small pieces. Be gentle, so as not to crush the basil. This would discolor it and waste the first fresh droplets of juice.
Check out more recipes from Marcella Hazan "The Classic Italian Cookbook," Knopf, 1976
More Info: Vegetarian