Presto Pesto!

One of the very first sauces I learned to make as a teenager was a simple, yet flavorful basil pesto. Right now basil is in season and you can find it fresh in your grocery store or right in your very own garden. Basil pesto is a timeless Italian sauce that is so easy to make and incredibly versatile. All you need is basil, pine nuts (pignolas), garlic, parmesan cheese and olive oil. How great is that?

Pesto is always made to taste and what one person's "amazing" pesto is may not be your idea of an "amazing" pesto. Nevertheless, once you master the basic basil pesto, you can tweak it to your own preference - more pine nuts, less oil... more garlic, less pine nuts. It's completely up to you. Some people even substitute walnuts for pine nuts, it's all a matter of personal preference!

Today I brought home some great fresh basil from the Greenmarket, planning some great comfort foods for this dreary week ahead. You can actually freze pesto for up to a month if you aren't going to use it all, but keep in mind that parmesan cheese does not freeze well. So if you decide you're going to have some now and freeze the rest for later, hold off on adding the cheese to the portion you're going to save. You can always add it when you've defrosted your frozen pesto!

Fresh Basil Pesto

2 cups fresh basil leaves, packed tight
1/2 cup pine (pignola) nuts
1/2 cup extra virgin olive oil
3 medium garlic cloves, minced
2/3 cup freshly grated parmesan cheese
salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more. Slowly add 1/4 cup of the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Start the processor again and slowly add the remaining 1/4 cup of the olive oil in a constant stream. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.