Recently I have come across a variety of pesto recipes and I am dying to try them all, but for the time being I decided to stick with classic pesto also known as pesto genovese. The next two pesto recipes I will try are an arugula pesto and a sun-dried tomato pesto recipe. This recipe is from Saveur.
- 4 cups of fresh basil
- 1/2 cup of extra-virgin olive oil
- 1/2 cup of grated parmesan
- 1/4 cup of pine nuts
- 3 tbsp of grated pecorino
- 2 garlic cloves, finely chopped
Start off by blanching the basil. This will ensure a bright green color in the final result. Then add all of the ingredients in a food processor or blender. Blend until smooth and homogeneous.
After making this there are a couple suggestions I would make. I would suggest using less olive oil, because the excess oil darkens the wonderful bright green color. Also if using a blender, chop up the basil previously for smoother mixing.
What is your favorite kind of pesto or pesto dish?