Focus on food: December 07, 2006

Classic Pesto

The following recipe is from the previous class Prepare Vegetable Dishes held by Jeanne Lemlin.

Ingredients:
• 2 cups moderately well-packed fresh basil leaves, well washed and spun dry
• 1/2 cup olive oil (preferably mild flavored)
• 4 medium-sized garlic cloves, chopped
• 2 tablespoons pine nuts (optional)
• 1/2 cup grated parmesan cheese
• 2 tablespoons unsalted butter, very soft

Directions:
1. Combine the basil, olive oil, garlic, and pine nuts (if you are using them) in a blender (preferably) or food processor and process until a smooth puree is formed.

2. Scrape the pesto into a container and stir in the cheese. Using a fork, stir in the soft butter.

3. When using as a sauce for pasta, thin with a few tablespoons of boiling pasta water before using.

4. This pesto will keep about 1 month if covered with a thin film of olive oil and refrigerated.

Note- To prepare pesto for freezing, don’t mix in the cheese or the butter. Freeze the basil, olive oil, garlic, and pine nut puree in a tightly-covered container (I use plastic deli containers) for up to 6 months. When ready to use, thoroughly defrost the pesto, then stir in the cheese and butter.

The addition of a little butter enhances the flavor and texture of this pesto, making it sensational as a spread on lightly toasted French bread slices as well as a sauce for pasta or an addition to soups. Be certain to stir in the cheese and butter by hand rather than putting them in a blender or processor because this will ensure a smoother-textured pesto.