Pesto

From Salty Fig

Serving suggestions

I love to serve my fresh pesto room temperature, with freshly cooked pasta and large chunks of vine-ripened summer tomatoes that have been tossed in olive oil, kosher salt, and fresh black pepper. Grilled chicken or fish is a welcome addition. It's one of those meals you can't get enough of!

Cold is the key; start with cold nuts, oil, and cheese.

Tags

sauce

Ingredients:
3 cloves of garlic

5oz. of fresh basil leaves, about 5 fistfuls

1 bunch Italian parsley

4 oz toasted pine nuts, or toasted almonds

6oz grated Pecorino or Parmesan cheese or a mixture of both
1 cup good-quality olive oil

Kosher salt, if needed

Method:

1. Blanche, shock, and drain basil and parsley (quickly so the basil does not oxidize)
1. Place all ingredients in a food processor; layer pine nuts, cheese, garlic, basil, and parsley on top. Blend to a thick paste.
2. Taste, adjust salt.
3. Add a bit more olive oil if you prefer pesto to be thinner.
4. Keep covered in the fridge with a thin layer of olive oil on top to prevent too much color change.