Is your previously perky basil looking leggy and forlorn? That’s a sure sign that summer is on it’s way out and it’s now time to turn towards things like pumpkins, cabbage and broccoli. But I’m putting a little summer aside for later, and making pesto with every last leaf of basil I can pull off these sorry looking plants.
I made a video last week of my favorite recipe. You can either use the Pesto it right away, or else freeze it for later. I thought I was going to freeze mine, but ended up eating it all! This recipe is good for about 1 pound / 500 grams of pasta.
Although most pesto recipes are all the same, mine uses almonds instead of pine nuts. Why? Because they are much less expensive and frankly, I like them just as much in pesto.
If you can’t get your hands on fresh basil, you can make all sorts of pesto. Sure, they will taste completely different, but that’s a good thing. Expand your pesto horizons! Here is my recipe for Sage Pesto, and I also love to make pesto from Arugula.
Pesto
Yield 4-5
Here is my basic recipe for pesto. If you're serving it over pasta, it will be enough to coat about 1 pound or 1/2 kilo of pasta. Make sure the pesto is at room temperature before using it, and if it seems a little too thick, you can add a bit of reserved pasta cooking water to the mix.
Ingredients
- 1 big bunch of basil leaves (about 2 packed cups)
- 1/3 cup almonds (I use raw almonds with the skin)
- 1-2 cloves garlic
- 1/2 cup extra virgin olive oil
- pinch salt
- 1/2 cup grated parmigiano reggiano (or grana)
Instructions
Place the basil leaves in a food processor along with the almonds, salt and garlic. Blend until finely chopped. Scrape down the sides if you have to.
With the motor running, pour in the olive oil. Mix until it is pureed. Again, you may have to scrape down the sides.
If you are going to eat it right away, add the cheese by just mixing briefly.*
Scrape the pesto into a small bowl and cover with plastic wrap with the wrap touching the top of the pesto. This will keep it from turning black. Otherwise top with a thin layer of olive oil.
To store: place in a jar, top with olive oil, and freeze. Or else keep it like this in the refrigerator where it will keep well for about a week.
* Note: if you are freezing it, don’t add the cheese until you thaw it out. Then just mix it in by hand.
You can find more recipes like this in my latest book, The Italian Table.
Would you like to join me cooking recipes like this in Italy? You can! You’ll find a list of all of my Week in Italy tours here.
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