Wednesday, 6 June 2012

Pesto Festo

There are about 5,378 pesto recipes out there.  Trust me; I've counted.  Here's the one I use most often because it's easy and consistently good - it goes well on sourdough toast, as seen here, or pizza, or hot or cold pasta.  I could eat this stuff ALL the time.  OK, maybe by the objective look of it it's got a face only the cook could love, but knowing how tangy and delicious it is, how could you not think this is beautiful:

Basic Pesto

1/4 pine nuts (can substitute almonds or walnuts)
4 cloves garlic
2 cups packed fresh basil leaves
2 tablespoons fresh oregano and/or thyme, leaves stripped from stem (you could also add in fresh parsley or sage)
7 tablespoons olive oil
generous 1/4 cup finely grated Parmesan or Asiago cheese
1 teaspoon fresh ground black pepper
pinch salt

Put pine nuts and garlic cloves on a tray and toast under broiler.  Keep a close eye as they can go from perfect to cinders in a flash!

Throw all ingredients in a food processor or blender and process until smooth, or whatever consistency you like.

And that's it.


Variations:  add 1/4 cup oil-packed sun-dried tomatoes, or some spinach leaves and a teaspoon of lemon juice, or substitute the plain olive oil for an infused variety.

Two hours later... IT LIVES AGAIN!

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