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How to Make Pesto Sauce

ease: 
moderate
ingredients: 

2 Cups        Basil (tightly packed)
½ Cup        Extra Vigin Olive Oil
3 Tbs           Pine nuts
2 cloves          Garlic
pinch           Salt
* ½ cup        Parmigiano-Reggiano (freshly grated)
* 2 Tbs          Romano (freshly grated)
** (optional) 3 Tbs    Butter (softened)

* Use ½ cup of freshly grated Pecorino Sardo where available instead of Romano.

** The use of butter is optional and makes for a richer, creamier sauce.

special equipment: 

food processor or mortar

directions: 

for food processor

   1. Clean basil in cold water and thoroughly dry.
   2. Place basil, olive oil, pine nuts, garlic, and salt in processor then run until smooth and creamy.

If freezing, place ingredients in air tight container and freeze. Allow enough time to thaw at room temperature before continuing.

   3. Transfer to mixing bowl, add cheese, then mix by hand until completely incorporated.
** 4. Add butter and mix by hand until completely incorporated.

For pasta:
   5. Stir in 1 Tbs of the liquid pasta was cooked in.

for mortar

   1. Clean basil in cold water and thoroughly dry.
   2. Place pine nuts and garlic in mortar and grind to paste.
   3. Add basil and salt then grind to a paste.

If freezing, place ingredients in air tight container and freeze. Allow enough time to thaw at room temperature before continuing.

   4. Add cheese and grind until completely incorporated.
   5. While whisking, pour in olive oil in a slow steady stream until completely incorporated.
** 6. Add butter and mix until completely incorporated.

For pasta:
   7. Stir in 1 Tbs of the liquid pasta was cooked in.

** The use of butter is optional and makes for a richer, creamier sauce.