By Michael Harris-Arzon, The Simplistic Professional
I will never forget the first time I had Pesto. It wasn’t on pasta or even as a sauce really, for any dish. It was part of an appetizer and meant to be spread on slices of french bread. Which paired great with Brie cheese and a glass of red wine.
Many people think Pesto is always made with Basil and Olive Oil. That is not true. It is actually any sauce or spread that, traditionally, was made using a mortar and pestle. Now days, most people use a blender to combine the ingredients.
- 1 Bunch of Fresh Basil, which is about 2 cups of whole leaves
- 4 Cloves Garlic
- 1/4 Cup Olive Oil
- 1/4 Cup Pine Nuts
- 1/4 Cup Parmesan Cheese, Shredded
- Pinch of Salt
- Pinch of Cracked Black Pepper
- To your blender add your garlic, pine nuts and Parmesan cheese. Make sure to place the top on securely. Remove the stopper in the center and with you blender on low, start slowly pouring in the oil.
- Blend until you have added all of your oil and the pesto is combined completely.
- Before adding your salt and pepper, be sure to taste your pesto. Cooking Tip: Parmesan cheese tends to be quite salty, so always hold back on any salt a recipe may call for until you have taste tested it. Then add salt to suit your tastes. Add your salt, if needed, and your cracked black pepper.
- Serve as an appetizer with bread and cheese or toss with your favorite pasta. Which ever way you decide enjoy this fresh, homemade taste of Italy.