PESTO!!
Tonight, I’m using my home-grown “fire escape” basil paired with pine nuts, sea salt, extra virgin olive oil and Parmigiano-Reggiano to create a classic Ligurian Pesto. There is no other way than by mortar and pestle.
Homemade Pesto
1 large bunch of basil
2 tbsp. olive oil
1 tsp. coarse sea salt
2 tbsp. pine nuts toasted
1/4 cup grated parmigiano-reggiano
fresh grated black pepper to taste
Begin by placing pine nuts in a dry skillet over low heat to toast. Pine nuts are toasted when their fragrance begins to permeate the air and they are just slightly golden, remove from heat. While pine nuts are toasting place basil, 1/2 of the olive oil, and sea salt in mortar and begin to crush with the pestle. Continue crushing leaves of basil until they are small flecks. Add the pine nuts, parmigiano-reggiano, and remaining olive oil. Continue to crush and mix all ingredients until completely combined. Add pepper to taste. Enjoy tossed with pasta or grilled vegetables, as a spread, or one of my favorites…with french fries! Use of the mortar and pestle gives this dish a much more rustic feel, however, a food processor will also work.
Keeps refrigerated in an air tight container for upto one week. Or can be frozen in ice cube trays and then kept in the freezer for future use. The frozen cubes are great when popped into soups, or pasta sauces to get that fresh basil flavor all winter long.
