Michael’s Pesto (recipe by “Oishii!)
Fresh pesto has a delightful peppery flavor. I never really understood why people got so excited about pesto until I started making it fresh many years ago. I now actively seek out fresh basil at farmers markets, and freeze the excess pesto in ice cube trays for future use.
I used to work off of William Sonoma’s pesto recipe, but now find that my version has become a new recipe in itself. Today I tried it making it with newly harvested garlic from my garden, and decided to skip using the customary pine nuts altogether. I was quite pleased with the result. Once you get the hang of making pesto, you probably won’t need a recipe at all. It is not an exact science so adjust the ingredients to taste. Because this recipe uses a food processor, there is not need to hand grate the parmesan cheese. However, one note of caution: Chop the parmesan into small pieces or you may burn out the motor on your food processor!
- 4 1/2 cups basil (packed)
- 4 large cloves garlic, peeled
- 1 cup extra virgin olive oil
- 5 ounces parmesan cheese (1 small block), chopped into small pieces
- 1/3 cup pine nuts (optional)
- kosher salt & fresh ground pepper to taste
Combine all ingredients in a food processor until blended. Adjust any of the above ingredients to taste.
Ideas: Try tossing pesto in pasta, and brush it on grilled chicken breasts, pork chops or shrimp kebabs. For more useage ideas check out this “The Kitchn” blog’s 10 Ways to Use Pesto. Basil lovers, try this pasta recipe out: Farfalle With Sausage, Tomatoes, and Cream. Also, check out my top 9 recipes that use fresh herbs.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: email@example.com
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