Pesto

A traditional pesto recipe that is sure to please the pickiest of connoisseurs.

Pesto perfume…

I love the kind of pesto that stays with you for a day or two- those around me may not appreciate it, though! The sharp pungency of the garlic is a really important quality to my pesto. The melding of the flavors from garlic, basil, nuts, cheese, and olive oil is so distinctive and versatile that you wouldn’t think that its this easy to make-but it is.

Basil Leaves from the Garden

Combining the ingredients

Where and how to use…

You can use this Italian flavor bomb in pasta; on meat, seafood, or poultry; with vegetables; or slathered on a slice of crusty bread. My earliest memory of pesto was when dining in a wonderful restaurant in Philadelphia’s Manayunk section back in the 90’s, a beautiful bowl of angel hair pasta with rock shrimp and pesto was placed before me. I had never tasted anything like it before. The shrimp burst in my mouth and a slightly spicy, slightly fruity, slightly buttery finish took over. In that moment, I was hooked. I’m instantly brought back to that moment every time I taste this earthy concoction.

A basic formula to follow…

There are many variations out there so feel free to substitute but try to follow this basic template: a green (basil, spinach, arugula, kale), a nut (pine nuts, walnuts, almonds), a hard cheese (parmesan reggiano, Romano), garlic, and really good extra-virgin olive oil. I like to add salt to mine, too. Take the extra step of toasting your nuts because it really does make a world of difference. Simply toast pine nuts in the toaster oven set at 300 degrees F (just keep a close eye on them so they don’t burn!). Enjoy!