I absolutely love Pesto – tossed with pasta, on pizza, added as flavoring to a sauce, or even smeared onto corn on the cob instead of butter! And I’m a little embarrassed to admit that I’ve been caught eating pesto straight out of the container with a spoon – I just love it so much!
So, today we’re sharing my go-to recipe for pesto. It’s the perfect blend of basil, garlic, pine nuts, olive oil and cheeses. This is a thick and substantive pesto – not overly oily – and we think this is one of the best pesto recipes that we’ve ever had!
Pesto is a sauce that originated in northern Italy, and according to Wikipedia, the name is derived from the Genoese word pestare, which means to pound, to crush – a reference to the original method of preparation for this sauce with a marble mortar and wooden pestle.
We’ve adapted this pesto recipe from one that originally appeared in The Silver Palate Cookbook, substituting pine nuts both to be authentic to the original Italian recipe, but also because we prefer the taste of the pine nuts over the walnuts. In a pinch, however, this pesto recipe is still very good made with walnuts, but we recommend pine nuts in this pesto if possible.
When Jack and I went to Italy for our honeymoon all those years ago, we saw pine nut trees for the first time and they were unlike any other tree we had seen before! They have a tall, skinny trunk and the evergreen needles were at the very top in almost like a pom-pom formation. (Picture the trees in The Lorax movie!) During the harvest season, the trees are shaken so that the pine cones fall from the top of the tree to the ground, and then the nuts are harvested for consumption.
This delicious pesto is a taste of Italy at home and we hope you enjoy it as much as we do!
- 2 cups fresh basil leaves, washed and patted dry
- 4 good-sized garlic cloves, peeled and roughly chopped
- 1 cup pine nuts (if pine nuts are not available, substitute with walnuts)
- 1 cup high quality olive oil
- 1 cup freshly grated imported Parmesan Reggiano
- ¼ cup freshly grated imported Romano
- Salt and freshly ground black pepper
- In a food processor, add basil, garlic and pine nuts and process until uniformly chopped.
- With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.
- Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to one week. This pesto may also be frozen - we put it in small zipper seal food storage bags and flatten to remove all the air from the bag before sealing and freezing.
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