Here’s my quick and easy recipe for pesto.
For the pesto:
1 1⁄2 cups lightly packed fresh basil leaves
3 Tbs. pine nuts
1 garlic clove, coarsely chopped
1⁄2 tsp. kosher salt
1⁄3 cup extra-virgin olive oil
1⁄4 lb. Parmigiano-Reggiano cheese, freshly
I prefer to make my pesto by putting the basil, pine nuts, garlic and salt in a large mortar and using a pestle, and working in a circular motion, grind the ingredients together until a dense, thick green paste forms. This could take several minutes to do, but don’t be discouraged. Slowly drizzle in the olive oil while stirring continuously with the pestle until a thick, flowing sauce forms. Transfer the mixture to a bowl and then use a spoon to stir in the cheese.
If you’re in a hurry though and just need to get plenty of basil put up you can certainly use the food processor and get a perfectly respectable pesto.