pesto
7/1996
basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. for sharper flavor, substitute one tablespoon finely grated pecorino romano cheese for one tablespoon of the parmesan. this recipe, thinned with two or three tablespoons of pasta cooking water, is sufficient to dress a pound of pasta.
makes 3/4 cup
1/4 cup pine nuts , toasted (or substitute almonds or walnuts)
3 medium cloves garlic , threaded on a skewer
2 cups packed fresh basil leaves , rinsed thoroughly
2 tablespoons fresh parsley leaves , italian (optional)
7 tablespoons extra-virgin olive oil
pinch table salt
1/4 cup finely grated parmesan cheese
toast nuts in small heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
meanwhile, bring small saucepan of water to boil. lower skewered garlic into water; boil until garlic is partially blanched, about 45 seconds. immediately run cold water over garlic to stop the cooking. remove from skewer; peel and mince.
place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.
place all ingredients except cheese(s) in bowl of food processor fitted with steel blade; process until smooth, stopping as necessary to scrape down bowl with flexible spatula.
transfer mixture to small bowl, stir in cheese(s), adjust salt, and serve. (can be covered with a sheet of plastic wrap placed directly over the surface or filmed with oil and refrigerated up to 5 days.)
