Pesto is the traditional pasta sauce. Pesto is also a flavorful addition to grilled vegetables, grilled chicken, salads, sliced tomatoes, pizza, bean and vegetable soup, and as a vegetable dip.
Pesto—which is essentially a pureed herbal mixture—can also be made with cilantro or tarragon.
For a less oily pesto, substitute orange juice for the olive oil.
This recipe will make about 1½ cups.
- 1 cup loosely packed basil
- 1 or 2 small garlic cloves, peeled
- ⅓ cup grated Parmesan cheese or shredded romano cheese
- 3 tablespoons walnuts or pine nuts lightly roasted
- ½ teaspoon salt
- 5 tablespoons, extra-virgin olive oil
- A squeeze or two of lemon juice
Directions to Make Classic Basil Pesto
1. Peel and slice the garlic and put it in a large mortar. (The garlic should flavor the pesto not overwhelm the basil.) Add a pinch of salt and nuts and pound the mixture to paste.
2. Add the basil leaves to the garlic and nuts and continue pounding and grinding the leaves until the mixture is smooth.
3. Add the cheese and continue pounding as you gradually add the oil. Add more oil or less oil depending on the thickness desired.
Alternatively, you can whirl all ingredients in a blender until smooth.