Pesto is a super simple spring dish. Basil is really easy to grow, and I gathered the basil used in this recipe from my own garden. Fresh ingredients are the key to a successful pesto. Grate the parmesan from a block, as opposed to buying pre-shredded parmesan, and use the highest quality olive oil available to you. This pesto works best with pasta, so once your pasta finishes cooking, drain the water and let it sit in the pesto. Your dish can be garnished with more fresh basil, parmesan, pine nuts or burrata as seen in the image.
- ½ cup pine nuts
- ¾ cup parmesan
- 2 cloves garlic (3 for garlic lovers)
- 1 ⅓ cup basil
- ⅓ cup olive oil
- Toast the pine nuts in a nonstick pan over low heat. Toast until they are browned on the sides and release an aroma, about 3-4 minutes. Allow to cool to room temperature once finished.
- While the pine nuts are toasting, grate the parmesan, roughly chop the garlic and prepare the remaining ingredients.
- Put the pine nuts and parmesan into a food processor. Pulse until combined.
- Add the basil leaves whole. Pulse lightly, until just combined.
- Add the olive oil in four parts, pulsing lightly each time.
Yields 4 servings
Miriam Akhmetshin ’22