- Immersion Blender (or mortar and pestle if you hate yourself)
- A Sharp Knife 🙂
- ~4 cups fresh basil leaves (from about 3 large bunches)
- ~1/2 cup olive oil
- 1/3 cup pine nuts (toasted for 5 min)
- 2 garlic cloves (Microplane)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Pecorino Romano and Parmigiano Reggiano cheese
- Nothing wrong with adding Asiago too.
- 1 tsp coarse kosher salt
- Combine the basil, oil, nuts and garlic in food processor.
- Blend into a loose paste
- Add both cheeses and salt; blend until smooth (it should be a bit thicker now)
- Transfer to small bowl.
- Can be made 1-2 days ahead. Top with ⅛ inch olive oil and chill in airtight container.
- The proper way to make a PESTO is with a mortar and PESTLE (see what They did there?). The result is a much smoother sauce. However, if there is just no way in hell you’re going to grind this by hand, there is a hack…
- Take the finished mix and put it into a small pot.
- Then WARM the mix while stirring frequently for about 3-5 minutes. This will allow things to break down, melt and, “open up” the flavors.
- Turn it into a jar and store.
Did I need to mention you need to taste to make sure it’s smooth and good? Well there it is, we are cooking, after all.Love, Jimi
Bonus Recipe – Artichoke Pesto Spread
- Take one can of rinsed and drained artichoke hearts
- Another ½ cup of grated cheese, or whatever amount gets you excited
- A pinch of thyme, rosemary, salt and pepper (to taste, of course)
- Process with some of the pesto, streaming in olive oil to control consistency
- Spread on your favorite cracker or warm baguette or buttocks.
- Put it in your face hole until you get the desired satisfaction.