Pesto
Photo: Paul Goyette, CC BY-SA 2.0
This is a fast, blender-made version of Italian pesto that tastes mostly of fresh basil. The contributor insists on a machine over a mortar, and starting with olive oil in the jar keeps the blades moving and the basil from scorching. Seven garlic cloves give it a firm bite. Choose pine nuts for a mild sauce or walnuts for a sturdier one, and stir it into penne or spread it on crostini.
Instructions
Use an electric blender or liquidiser rather than a pestle and mortar. It is much quicker and gives a smooth, even sauce.
Pour a good quantity of olive oil into the blender first and start it running. The oil keeps the blades from gumming up and stops the basil from burning.
Drop basil leaves through the top into the moving oil so the blades chop them up. Add some of the nuts in the same way.
When the mixture turns thick and sticks, pour in more olive oil until it starts to turn over again. Keep adding basil, nuts and the garlic cloves, always keeping the mixture fluid.
As the basil and nuts run low, add a handful of grated Parmesan, but not too much, since the taste should stay mainly of basil. The finished pesto should be a thick, glossy, green mass that smells strongly of basil.
Empty the pesto into its own container. For a rougher texture, stir in a few extra pine nuts and some more grated Parmesan.
Make it personal.
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