Well, I guess Classic Pesto is just that, a classic. It’s hard to mess with because it’s great just as it is. Simple everyday ingredients that become a vibrant, garlicky and herbaceous sauce with just a few pulses in the food processor. While its historic use is to be tossed with pasta, you just can’t overlook all the other great ways to use it. How about drizzled over scallops, spread onto hot cheese bread or grilled sandwiches, swirled into mashed potatoes or soup, used as pizza sauce and… I think you get the idea. There are plenty of ways that will have you scraping at the jar for every last drop.
I’d have to say this post isn’t about revamping a recipe or creating something new, it’s more of a reminder of how good a classic really is. In this case the Classic Pesto is easy, delicious and versatile. Only a handful of ingredients, a few minutes of time and a food processor or mortar and pestle is all that’s required. So although the sauce is not new, one needs to ask what’s a new way to enjoy it? Make up a batch and be creative, I’d love to know what you come up with. Enjoy!
Recipe adapted slightly from: Wayne Gisslen Professional Cooking, seventh edition.
- 2 1/2 cups fresh basil leaves lightly packed
- 2/3 cup freshly grated parmesan cheese
- 2 tbsp freshly grated romano cheese see note
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 tsp salt
- squeeze fresh lemon juice
- Add all ingredients to a food processor and puree until blended but still has some texture, about 20-30 seconds. Use immediately or store in an air tight container in the fridge for up to 1 week or freeze for up to 1 month.
Romano is a little stronger and saltier than parmesan and a nice addition, however you can use all parmesan if desired.
You can also use a blender or mortar and pestle if desired.
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