Pesto sauce

I learned to make pesto a long time ago, at a food processor demonstration. But when I had it in Genova, Liguria, its birthplace, it was a different experience. The traditional method involves a mortar and pestle, so when you eat the pasta you can almost taste the basil itself. I might do that one time, when I can spend hours cooking, but until then I will stick to my food processor.

Genova, birthplace of Christopher Columbus, and Pesto. By Christine Zenino from Chicago, US (Genova at Night!) [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

The base of pesto sauce is basil, which is a very easy plant to grow in your own backyard or windowsill, Start with a seed or with a pot from the supermarket. If the plant grows overwhelming, prepare this recipe and freeze it. Pesto is great with pasta and salad, or over toast for a different version of bruschetta.

Ingredients

• 2 cloves of garlic
• 2 cups or 60 grams of basil
• 1/4 cup of pine nuts
• 1/2 cup of olive oil
• 1 cup parmiggiano cheese
• A pinch of salt

You will also need

A food processor, or a mortar and pestle.

Preparation

To prepare the basil for the pesto, cut out the stems. Peel the garlic.

Put the 2 cloves of garlic and 2 cups of basil in the food processor. Process until grossly chopped. Add the 1/4 cup of pine nuts and process some more, until all of it is finely chopped. Add the 1 cup parmiggiano cheese and 2 tbs olive oil and process to blend together.  If your food processor allows it, leave it running while you slowly pour the rest of the oil in. 

Check the consistency of the pesto. It should be fluid, but not runny. Also, if you used a food processor, the juice will continue to come out of the basil and after a few minutes it will become slightly more liquid. If you are worried that it's too dry, add more oil.

Finally, add the salt and mix in. Serve with pasta or cheese and tomato for a delicious caprese salad.