Classic Basil Pesto
Yield: 1 to 1 1/2 cups
The pesto with which we are most familiar comes from the city of Genoa in Italy. It is based on basil, garlic, pine nuts, olive oil and cheese. I have included a recipe for the original and a few of my favorite twists on the theme. Each of these incorporates a selection of fresh herbs and various complements.
If you choose to prepare this recipe in the most classic manner you will need a mortar and pestle. Working in small batches, add half the garlic to the mortar and crush it well with the pestle. Then add half the pine nuts. Tear 1 cup basil into small pieces and add to the mixture. Add enough oil to crush everything into a paste and then fold in half of the cheese and salt. Repeat with the remaining ingredients.
Here is a much simpler (albeit not nearly so satisfying) method: Place all of the ingredients in the bowl of a food processor or blender and blend until smooth.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 14, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.