
Pesto: a bright-green wonder of a sauce comprised, of fresh basil, olive oil, pine nuts, garlic and finely grated cheese. If you love pesto, now’s the time to make some at home. Fresh basil is plentiful in late summer, which means it’s easy to get the ingredients you need to make a jar or two of your own. It’ll only take 5 – 10 minutes to make and it freezes well, so you can enjoy it even as the weather turns cool.
Directions for making homemade pesto follow shortly. But first, here are a few recipe ideas to whet your appetite for this garlicky goodness.
The subtle sweetness of our sopressata is a perfect match for pesto’s savory overtones in this Baked Pesto Crostini recipe. Layer the pair on toasted baguette rounds with a slice of our provolone and you’ve got a beautifully balanced antipasto on your hands. Sometimes the simplest appetizers are the best appetizers.
1. In a food processor or blender, mix 2 cups fresh basil leaves, 2 – 3 cloves of garlic and 1/3 cup toasted pine nuts. Turn off the machine, scrape down the sides and continue to mix until it looks evenly processed.
2. With the machine running, add 2/3 cup extra virgin olive oil in a slow, steady stream. Scrape down sides once or twice. Continue to mix until the oil emulsifies.
3. Place basil mixture in a mixing bowl. Add ½ cup freshly grated Parmesan, pecorino, Romano or Asiago cheese with kosher salt and fresh ground black pepper (to taste).
4. Add more olive oil to adjust the consistency, if needed. A thicker pesto works best on sandwiches. A slightly thinner pesto is better on pasta or in soups.
Feel free to substitute other fresh herbs for the basil. Or use one cup basil and one cup fresh spinach leaves for a milder flavor. Replace pine nuts with walnuts, if desired.
You can refrigerate or freeze pesto. Either way, make sure to store it in an airtight container. If you’re freezing, add a thin layer of olive oil to the top to help keep the pesto moist. You can freeze smaller portions of pesto by storing in ice cube trays covered with plastic wrap. Frozen pesto is usually most flavorful when eaten within 3 months.