Friday, June 8, 2012

Pesto Genovese, Classic Pesto

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?

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