| Pesto
Posted: 11/3/2007 6:57:01 AM | This is a recipe I make every other week. I like the strong savory taste and find that pesto goes with many things including seafood, gourmet sandwiches. Tools needed: a food processor or a large mortar and pestle.
1/2 cup pine nuts (roasted or raw)
4 oz. fresh basil
1/2 cup olive oil (extra virgin if possible)
1 cup shredded Parmesan cheese (optional)
1/2 teaspoon salt
1/2 teaspoon ground pepper
juice of one lemon (1/2 teaspoon if using prepared juice.)
zest of one lemon (optional).
juice of one orange (optional)
zest of one orange (optional)
Toasting the pine nuts first, though optional, will give better flavor. This is the most difficult part of the recipe as the nuts toast very quickly. Roast the nuts for five to ten minutes at 350F. You'll want to shake them or turn them after five minutes and then again after another two. Watch this carefully; it's easy to burn them. Properly prepared pine nuts should have a golden brown color. I've found that removing before they are "done" works best as they will continue to cook out of the oven.
In the food processor combine the slightly cooled nuts with the olive oil and citrus juice(s). If you are using the zest add this too. Pulse the food processor or combine well in the mortar until you have the consistency of slightly chunky peanut butter. Add the salt, pepper, and basil and pulse a few times to chop up the basil. Once the basil is finely chopped run the food processor continuously until the ingredients are well combined. This could take a minute or two.
Remove the mixture to a bowl and turn in the shredded cheese until just combined.
Notes: You can use less than 1/2 cup of oil. The oil is an emulsifier and helps keep the mixture combined and spreadable. Experiment with less oil if desired. It can always be added later.
Lemon juice alone is sufficient if you are making the "standard" pesto. Use the zests of both fruits and the juice of the orange if you want to use the pesto with seafood.
You can use other strongly flavored hard cheeses if desired. Asiago and Romano cheeses also work well and they give the pesto a slightly different flavor.
You can also leave the cheese out entirely.
I have tried other nuts (almonds, sesame seed, etc.) but pine nuts seem to work best. | |
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I forgot. One clove of garlic too.