Pesto

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Ingredients:
1 1/2 cups fresh basil leaves
2 large cloves garlic, minced
1/4 cup pine nuts
3/4 cup thinly grated parmesan cheese
3/4 cup olive oil

Preparation:
Place basil leaves and minced garlic in food processor. Process for one minute then scrape down sides. Process again until basil is puréed (about 1 minute longer). With processor running, add pine nuts and process until incorporated, stopping and scraping down sides as required. Add parmesan cheese and process until mixture is smooth then with processor running, drizzle olive oil slowly until it is all incorporated.

Mixture will thicken somewhat, depending on the amount of moisture in the basil leaves.

The pesto may be made in advance. Place a thin film of olive oil over the top of the pesto then store in the refrigerator. It will keep several days refrigerated or several months frozen.

Serving Suggestions:
This uncooked seasoning may be used on pasta, fish or chicken. Plan to use 2 tablespoons per person.

History:
One summer I had an abundance of basil and needed a recipe to utilize the harvest. I went to my favorite cookbook, The Joy of Cooking by Rombauer and Becker, and found this recipe on page 539 (page 570 on the updated version). The original recipe required grinding the mixture using a mortar and pestle as food processors had not been invented when the original cookbook came out. I have tried the recipe both ways and believe the recipe does taste better if it’s made using a mortar and pestle.