Pesto

Ingredients:

2 cups fresh basil leaves, packed (about 50g/1.75 oz)

1/2 cup (60g) pine nuts (toasted if desired for extra flavor)

2 cloves garlic, peeled

1/2 cup (120 ml) extra virgin olive oil (use a good-quality oil for the best flavor)

1/2 cup (50g) freshly grated Parmesan cheese (or Pecorino Romano for a sharper taste)

1/4 cup (30g) freshly grated Parmesan chees (or Pecorino Romano cheese, reserve to finish)

Salt, to taste (about 1/2 teaspoon)

Freshly ground black pepper, to taste

Instructions:

Traditional Method (Mortar and Pestle):

Prepare the ingredients: Wash and dry the basil leaves. Lightly toast the pine nuts in a dry skillet over medium heat for 3-4 minutes to bring out their flavor (optional but recommended).

Pound the garlic and pine nuts: In a mortar, add the garlic and a pinch of salt. Use the pestle to crush the garlic until it becomes a paste. Then add the pine nuts and continue to pound until the mixture becomes smooth.

Add the basil: Add a handful of basil leaves to the mortar at a time and pound them into the paste, scraping down the sides as needed. Continue until all the basil is broken down and incorporated into the paste.

Incorporate the cheese: Gradually add the grated Parmesan and Pecorino cheeses and mix them in, pounding until everything is well combined.

Add the olive oil: Slowly pour in the olive oil while stirring the pesto with the pestle to emulsify it. The final consistency should be thick and smooth, with a slight graininess from the pine nuts.

Season: Taste the pesto and add salt and freshly ground black pepper to taste.

Quick Method (Food Processor):

Prepare the ingredients: Wash and dry the basil leaves. Toast the pine nuts in a dry skillet for 3-4 minutes if you want extra flavor (optional)

Blend the pesto: In the bowl of a food processor, combine the basil leaves, garlic, and toasted pine nuts. Pulse until finely chopped.

Add the cheese: Add the grated Parmesan and Pecorino Romano cheeses to the food processor and pulse a few more times to combine.

Add the olive oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to stop and scrape down the sides of the bowl a few times.

Season: Taste the pesto and adjust with salt and freshly ground black pepper as needed.

Serving Suggestions:

Pasta: Toss with freshly cooked pasta, such as trofie, linguine, or fettuccine. Add a little pasta water to help coat the noodles evenly.

Pizza: Spread a thin layer of pesto on pizza dough before adding your toppings for a flavorful twist.

Sandwiches and Wraps: Use pesto as a spread for sandwiches or wraps to add a burst of flavor.

Vegetables: Drizzle over roasted or grilled vegetables like zucchini, eggplant, or tomatoes.

Protein: Pesto pairs wonderfully with grilled chicken, fish, or steak as a topping or marinade.

Storage:

In the refrigerator: Store pesto in an airtight container in the fridge for up to 5-7 days. To preserve the bright green color, drizzle a thin layer of olive oil over the surface before sealing.

In the freezer: Pesto can be frozen for up to 3 months. You can freeze it in an ice cube tray to make small portions for easy use. Just thaw it in the fridge before using.

Tips:

Fresh Basil: The key to great pesto is the freshness of the basil, so use the best-quality basil you can find. If possible, make it during the summer when basil is at its peak.

Olive oil: A good-quality extra virgin olive oil is essential for an authentic pesto flavor. Avoid using too much oil; you want a creamy, thick sauce, not a runny one.

Nuts: While pine nuts are traditional, you can substitute them with walnuts or cashews if you prefer a different flavor or need an allergy-friendly version.

Cheese: Freshly grated cheese always tastes better than pre-grated. It adds a richer, creamier texture to the pesto.