How to make Basil Pesto
Ingredients
- 1 clove garlic
- Two cups firmly-packed fresh basil
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan/Romano cheese
- 1/2 cup or more of extra virgin olive oil
- Salt to taste
Instructions
There are dozens of ways to make basil pesto, and this one is quick and easy using a food processor. First, place the garlic clove into the processor and run until chopped. Scrape sides with a spatula and run again. Place basil leaves into processor and pulse until pulped. Add cheese and pine nuts and pulse until the mixture is like sawdust. Add more cheese if needed. Add salt. While the processor is running, pour olive oil through the tube. The mixture should be on the mushy side. Add more olive oil if needed. Taste and make adjustments as needed.
We freeze the pesto in an empty ice tray. When the pesto cubes are solid, we transfer the pesto cubes to a ziplock bag.
Wines that like Pesto
Many chefs recommend white wines like Sauvignon Blanc or Pinot Gris with pesto dishes. That may work with fish and pesto. We like red wines with pesto dishes. Pesto tomato pizza and pasta with pesto love red wine.
- Zinfandel – Carol Shelton Wild Thing
- Petite Sirah – Foppiano Russian River Valley
- Syrah – Andrew Murray – Tous les Jours
- Tres Picos
