Pesto!

Written By Tenneille Pittelli

Ingredients

One very large bunch of fresh Basil (No Stems!) {roughly 2 cups}
2 Tbsp of Pine Nuts (raw, NOT toasted)
4 large garlic cloves
½ cup extra-virgin olive oil
½ cup freshly grated Parmigiano Reggiano cheese

Instructions

One of my all-time favorite dishes! Best part is it takes minutes and requires no cooking.

It’s only five ingredients but the order of blending can make or brake your pesto! Not really but you do want to pay attention to the details of mixing it all up.

The traditional pesto method uses a Mortar & Pestle. This releases the Basil and Garlic in such a way that you get very strong flavors. It’s also time consuming and a lot of arm work…so a food processor is a better choice.

As with all Italian food, ingredients matter. Always buy fresh basil and opt for Parmigiano Reggiano cheese instead of Parmesan cheese.

Step 1
In a food processor add Basil leaves and Pine nuts
Blend until finely minced

Step 2
Put processor on a low speed and drizzle in the Olive Oil until smooth

Step 3
Add the grated Parmigiano Reggiano and blend briefly until fully mixed in
Taste & check the texture. Add kosher salt to taste and continue blending (pulsing) to get perfect consistency

Step 4
Mix into pasta and serve!

Chef’s Notes

  • Feel free to use Walnuts in place of Pine nuts

  • Feel free to use Kale, Arugula or Spinach instead of Basil

  • You want to use real Parmigiano Reggiano - it’s more nutty and less salty than Parmesan cheese. Plus, it’s guaranteed to be made in Italy! 🇮🇹

  • Keep a little Basil on the side in case you need to temper the garlic or cheese flavor. If needed, add to mixture and blend in
    Don’t forget to save some pasta water! Pesto often needs a little moistening after mixing into pasta.

Tenneille Pittelli
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