Pesto

This pesto is about as good as it gets – and I've eaten pesto in Liguria, the region in Italy where pesto originated.

Traditionally, pesto is made using a marble mortar and a wooden pestle. The garlic and pine nuts are crushed to a paste first, then the basil leaves and salt added, with the cheese coming next. Olive oil is mixed in last. This method does produces a more rustic version of pesto with a rougher texture. Instead, we usually use a small food processor for its ability to make smooth pesto very quickly.

To make this pesto the absolute best, use fresh, quality ingredients. Italians never even consider using olive oil that isn't extra virgin or basil that isn't fresh.

To make this pesto extra special, use trofie pasta. Trofie is the pasta that pesto is traditionally served over. This pasta can be very difficult to find outside of Liguria. However, it can be homemade – a task I would like to try someday when our dried stock runs out, using this recipe.

My mom has been using this pesto recipe for years, but I never fully appreciated it until I went to Italy. I ate their pesto, and yes, it is really good (especially in Liguria) – but this pesto is just as good, if not better than some of the pesto I tried in Italy.

Pesto
Makes: 1 1/2 cups

2 cups fresh basil leaves*
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
2/3 cup extra-virgin olive oil
1/4-1/3 cup pine nuts*
1 tsp lemon juice, optional
1/2 tsp salt
1/4 tsp pepper

In a food processor, blender, or using a mortar and pestle, combine all the ingredients and blend until thoroughly combined.
Serve over fettuccine or traditional trofie pasta.
Store extra in fridge for up to a week; the pesto sauce does not need to be reheated when eaten as leftovers. Extra pesto also freezes well.

Substitute ingredients:
*Basil: can try other greens such as kale, spinach, arugula, or parsley (half basil, half spinach is wonderful)
*Pine nuts: can try walnuts, pecans, pistachios, almonds, edamame, pumpkin seeds, hemp seeds, or sunflower seeds
*Try adding: your favorite herbs like cilantro, mint, or parsley; or your favorite spices like cayenne, ground ginger, or paprika. Or add a dash of your favorite hot sauce.

Ideas for use:
Pesto pasta: mix pesto with noodles; optional: add chicken, cheese, tomatoes, red pepper flakes
Pesto sandwich: spread on pesto, add favorite toppings (cheese & tomatoes); grill bread in butter or olive oil.
Pesto pizza or toast: pizza dough + pesto + chicken + mozzarella or parmesan cheese + tomatoes
Pesto chicken: spoon over chicken breasts, add cheese, bake. Eat with noodles.
Pesto dip: dip crusty toasted bread in pesto

Source: This recipe is from the same lost little Italian cookbook that the bruschetta was from. If anyone knows what cookbook this is, please contact me.