Friday, October 21, 2011

Chef's Basil Pesto

Chef’s Basil Pesto
By Chef Cody Lewis
(1 cup plus)


4 cups Fresh Basil Leaves
½ cup Olive Oil
2 tbsp. Pine Nuts (see note)
2 whole Cloves Fresh Garlic
½ cup Parmesan Cheese (see note)
1 tsp. Course Kosher Salt (see note)


Using a food processor or a blender, add the olive oil and garlic.  Start blending these ingredients and then add the pine nuts and basil leaves continuing to process until smooth.  You will need to stop and scrape the sides with a spatula a few times.  Next comes the cheese and then the salt.  Blend until smooth and then place in a storage container.  You can refrigerate if not using immediately.  Be sure there is a thin layer of olive oil on the top of the mixture; this will preserve the sauce and keep its color and flavor.

Note:               I like to toast the pine nuts a little, gives them a richer flavor.
                          Toast in oven (350 degrees) until lightly brown and fragrant.

Note:               You can buy the already grated cheese, but for the best flavor
                           buy cheese whole and grate fresh.

Note:               Because of its very fine crystals, a single teaspoon of table salt
                           is more than a tablespoon of kosher salt.  They cannot be
                           interchanged without adjusting quantity.

Ideas for Future Efforts

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