Name: BASIL PESTO
Ingredients: 2 Cups Basil Leaves; 2 Cloves Garlic; 2/3 Cup Pine Nuts; ¾ Cup Extra Virgin Olive Oil; 1/4 Cup grated Parmigiano Reggiano

BASIL PESTO

Course Pasta

Cuisine Italian

Equipment

Food Processor (preferred) or Blender

Ingredients

2 Cups Basil Leaves
2 Cloves Garlic
2/3 Cup Pine Nuts
¾ Cup Extra Virgin Olive Oil
1/4 Cup grated Parmigiano Reggiano

Instructions

Toast the pine nuts in a saute pan over medium high heat, tossing frequently (or mixing) until they are golden brown. Remove from the heat and transfer to a bowl to ensure they don't continue cooking in the warm pan.
Place the basil and garlic in the bowl of a food processor fitted with a steel blade. Pulse a few times to coarsely chop. Scrape down the sides.
Add the pine nuts to the oil in a measuring cup. With the motor running, slowly pour the oil and nuts through the tube. Stop processing as soon as all of the oil and nuts have been added.
Scrape the sides down and pulse once or twice to make sure there are no large chunks. The mixture should have some texture and not be too smooth.
Fold in the cheese and store in the refrigerator. It will keep for up to 2 weeks.
Pesto freezes well, but do not add the cheese if you plan to freeze.

PASTA WITH PESTO

Place a 1/3 cup sauce for 1/2 pound of pasta in the bottom of a large bowl.
When the pasta is al dente, drain and add to the sauce along with half a ladle full of the pasta water.
Add an additional tablespoon of sauce if necessary to coat (and 1/4 cup grated cheese if using previously frozen sauce). The pasta should be well coated but not drowning in the sauce.
Finish with a fresh grating of cheese and drizzle of good extra virgin olive oil.

Notes

KTINA’S TIPS:

I find a food processor produces sauce with more texture than a blender. If you don’t have a food processor, go ahead and use a blender, but instead of pouring the oil and pine nuts in with the motor running, add the with the basil leaves and garlic and pulse on and off until a sauce develops.
I recommend using a good quality dried pasta, as the starch will help the sauce to cling to the pasta. Spaghetti, Chiattara, Bucatini, Orrecchiete and .Casarecci (shown below) are all good choices.
I Usually make a double batch of this, especially in the summer when basil is plentiful and keep it in the freezer so I have it on hand. It thaws very quickly.
Sprinkle a few dollops over tomatoes and mozzarella cheese or buratta for an elevated Caprese Salad.
Add a dollop to Tomato Basil Soup.
Mix a tablespoon with a few pinches of red pepper flakes and an extra drizzle of oil as a marinade for shrimp or chicken and grill.
Try using Arugula for a nice peppery pesto, especially when it is abundant at the farmers markets in the summer. I suggest using the wide leaf variety.