Derived from the Latin word 'pestle,' a tool used for grinding or mashing, traditional pesto is a combination of ground basil leaves, cheese, olive oil, salt and garlic. The origins are believed to be Persian or Genovese and there are several variations on the recipe. They vary by the type of cheese, nuts, vegetables and leaves used. Pesto can be used as a spread or topping on bruschetta, in pasta or on meats and poultry as a seasoning sauce. Recipes on make pesto and use it abound the world around, but the unique taste of the fresh basil condiment is one of a kind.
Instructions
1. Grind pine nuts in a blender, food processor or chopper for at least 30 seconds. The pine nuts should be fully crumbled but not powdery or ultra-fine. Some large pieces or full pine nuts are okay.
2. Add Parmesan cheese to blender and grind with until fully grated and mixed. The texture of the mix with grated cheese should be thick, even clumpy, but not powdered.
3. Add basil leaves and minced garlic to blender and grind until fully mixed with nuts and cheese. Leaves will shred quickly. Different sized leaf pieces are okay, but avoid fine or watery consistencies when fully ground.
4. Add salt and pepper to taste. Omit salt and pepper if you wish.
Tags: pine nuts, basil leaves, , salt pepper, until fully