What to do with all that basil in late summer? Friendly pesto is so versatile and simple, yet tastes so gourmet and will add a flavor kick to most of your favorite dishes! “Pesto” literally means “mash” or “crush”, a reference to the original way of preparing pesto. This article will teach you how to make the classic “pesto genovese” as well as other variations.
Ingredients
- 3 cups (450 g) fresh basil
- 1/4 cup (37.5 g) pine nuts
- 1/2 cup (120 ml) extra virgin olive oil
- 1/2 cup (45 g) Italian cheese (Parmesan, Romano, etc.)
- 2 cloves garlic (depending on taste)
- salt and pepper to taste
Step
Part 1 of 2: Pesto Genovese
Step 1. Spread the pine nuts on the parchment paper and bake until golden brown
Place the pine nuts under the toaster until golden brown or simply roast in a 400 degree Fahrenheit (204 degree Celsius) oven for 5-10 minutes, checking regularly.
- Alternatively, roast the pine nuts in a saucepan on low or medium heat on a heater. Stir regularly.
- Pine nuts very easy talented, making it a little difficult to prepare. When roasting pine nuts, pay close attention and move them frequently. The difference between perfectly roasted pine nuts and burnt pine nuts is a matter of seconds.
Step 2. Chop the garlic, cheese, and nuts (optional)
Chopping it before putting it in the food processor results in a softer pesto.
Step 3. Put the chopped ingredients and basil in a food processor
Add extra virgin olive oil to it little by little as the food is processed.
If you don't have a food processor, you can also use a blender. (The pesto will be softer and less grainy if you use a food processor)
Step 4. Add salt and pepper to taste
Press the food processor one or two more times.
Step 5. Serve
Part 2 of 2: Variations
Step 1. Create a “pistou”
Pistou is a French (Provence) variation of pesto made similarly, but without the pine nuts. It consists of basil, garlic, olive oil, and sometimes cheese. Pistou is commonly used in vegetable soups.
Step 2. Add mint leaves and almonds
In the original “pesto genovese” recipe, add some fresh mint leaves and substitute almonds for the pine nuts. Almonds can be roasted or not.
Step 3. Make “pesto alla siciliana”, or red pesto
Red pesto is like traditional pesto, but contains tomatoes, less basil, and substitutes pine nuts for more almonds.
Step 4. Make the “pesto alla calabrese”
This pesto combines roasted red peppers, black pepper, and sometimes eggplant and ricotta cheese to combine with basil and tomatoes. It has a spicier taste.
Step 5. Make pesto with dried tomatoes in place of basil
For a very rich and sweet pesti, combine dried tomatoes with pine nuts, garlic, and olive oil.
Step 6. Substitute another green herb for basil
While basil is a traditional ingredient in Italian pesto – and used almost religiously in authentic Italian recipes – you can experiment a little with the green herbs you put in a food processor. As a substitute for basil, try:
- Arugula. Produces a very spicy pesti.
- Coriander. Produces light, fresh and pure-tasting pesto.
- Ramson Leaf. This makes a German variation of pesto.
- Parsley. Produces light and clean pesto.
Step 7. Substitute the other nuts for the pine nuts
Because of the price of pine nuts, most people substitute other nuts in recipes to replace pine nuts. Substitutions usually include:br>
- Walnuts.
- Cashew nut.
- Chinese pine nuts
- Almonds.
Tips
- The pesto can be frozen and reheated for another time use. Make sure to freeze it in an airtight container. This will last for months. To freeze separate sizes, try freezing them in an ice cube tray. A "pesto stone" can be put in a bowl of hot pasta.
- Roasted walnuts can be used instead of pine nuts. It is less expensive and when roasted produces a nutty taste similar to pine nuts. Almost any type of nut can be used – get creative and experiment!
- Try using roasted garlic instead of raw for a lighter, sweeter taste. To roast the garlic cloves, preheat the oven to 350 degrees F (176 degrees C), then cut off the tops of the garlic cloves, so that the tops of the cloves are exposed. Place the cloves on a sheet of tinfoil, sprinkle olive oil on the cloves, then wrap them in a tinfoil "tent", then bake in the oven for 30-45 minutes. You'll know it's done when your whole house smells like garlic, and the cloves are soft. It will pop out of the skin if squeezed gently.
- Add fresh parsely with basil as a way to lighten up your pesto greens.
- Serve the pesto as a spread on fresh bread, crackers, bread sticks, on pizza, or in pasta and chicken dishes, or add a few spoonfuls to a homemade salad dressing. Let your creativity explore!
- Pesto can be made with most herbs. Try arugula or coriander.
- Recipes for pesto are usually just a guide.. and should be adapted to your taste. Try adding more or less olive oil, garlic, or cheese. Also, try using other nuts besides walnuts.
- When roasting pine nuts, be sure to monitor them “carefully”, as they can go from perfectly roasted to burnt in a matter of seconds. You'll know it's roasted properly if you can smell it, and it's brown.
