Pesto update

Mom has been using all the summer basil to make pesto left and right so I thought I should get this one posted sooner rather than later. This is just a minor tweak to the original pesto, from a post in which I lauded the virtues of making pesto in a mortar and pestle. It's still great that way, but this one is quick and easy and a little more flexible, providing for the use of just about any kind of nuts (pecans were surprisingly good!). If you want to make this pesto but serve it in the traditional Genovese way with some potato and beans, you can still follow the instructions for the rest of the recipe for Pasta al Pesto Ricco.

 

Food Processor Pesto 1.5

Time: ~10 minutes, including basil-picking time

30 grams (¼ cup) pecans, pine nuts, pistachios, walnuts, or cashews (pine nuts are traditional but expensive; pecans are surprisingly delicious)
1 or 2 garlic cloves (depending how much you like the taste of raw garlic; 1 clove is enough for me)
¼ teaspoon Diamond Crystal kosher salt
80 grams (⅜ cup) extra-virgin olive oil
40 grams (2 loosely packed cups) Genovese basil leaves
40 grams (~½ cup) grated Parmesan or Grana Padano cheese

    1. In the bowl of a food processor fitted with the metal “s” blade (the food processor attachment for the Braun immersion blender works great!), pulse the nuts until they’re roughly chopped. Add the garlic, salt, and oil, and process until the garlic is finely chopped.
    2. Chop the basil roughly, just a few slices with a sharp knife. Add to the food processor, and pulse until the basil is finely chopped, scraping the bowl down as needed. Add the cheese, and pulse a few times just until mixed in.
    3. If you’re not using the pesto right away, transfer it a jar and cover the top with a thin film of extra-virgin olive oil, then seal tightly and store in the fridge.