Thursday, May 3, 2012

Classic Basil Pesto

I have an announcement. I have decided that since it is so easy to whip up a fresh batch of pesto, there's really no need to buy pre-made anymore. 
I know, I knowwww, it's just that much more convenient to open a tub and spoon some into whatever dish is saying, "GIMME PESTO!" But! But, the taste of fresh pesto cannot be beat. Therefore, I argue that the extra 12 minutes and 17 seconds (I timed it) it takes for me to chop up some lovelies, throw them into the food processor and have the splendid machine do the work, makes your efforts worth it.

That is all.


Classic Basil Pesto
(Makes 1 cup)
  • 3 c. fresh basil leaves, packed
  • 1/2 c. freshly grated Parmesan cheese
  • 1/2 c. extra virgin olive oil
  • 1/3 c. walnuts (You could also use pine nuts. I just love how it tastes with walnuts.)
  • 3 garlic cloves, minced
  • 1 T fresh lemon juice
  • 1/4 tsp lemon zest
  • sea salt and freshly ground black pepper
If the walnuts are not already chopped, roughly chop them.
Combine the basil and the nuts in a food processor. Pulse a few times to combine.
Add the garlic and pulse a few more times.

Using the processor's feed tube, slowly add the olive oil in a constant stream, while the food processor is on.
Be sure to stop and scrape down the sides with a rubber spatula if a lot of pesto is being left out.

Add the cheese and pulse again, until blended.

Add the lemon juice, zest, and season with salt and pepper to taste. Pulse a few more times to combine.


Just a little Thalice Tip- pesto freezes really well!  I like to pour its basily goodness into an ice cube tray and after the cubes freeze, I store them in a bag, for neat little serving-size pesto packages.