Basil Parmigiano-Reggiano Pesto
The key to great pesto is to use fresh ingredients. This is so simple and delicious. Keep pine nuts in your freezer to use whenever you have fresh basil and real Parmigano-Reggiano around.
INGREDIENTS | YIELDS ½ cup
- 1 cup fresh basil leaves, loosely packed
- ¼ cup pine nuts
- ¼ cup Parmigano-Reggiano, finely grated
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 4–6 tablespoons extra-virgin olive oil
Put all ingredients except olive oil in a blender and finely chop.
With motor running, drizzle olive oil in until the pesto is smooth. Refrigerate or use immediately.
Summer Basil
When summer basil is going strong, harvest it and make as much of this pesto recipe as you can. Then freeze it in an ice-cube tray. All winter, you'll have wonderful memories of your summer garden every time you defrost a cube. It's fabulous over a plate of pasta.
