It sort of feels like the wrong time of year to be posting about pesto. This savory sauce screams of summer, when fresh basil plants have sprung up everywhere, and the neighbors have so many tomatoes they’re leaving them on your doorstep and running away.
Alas, it’s not summer yet. But I still want pesto.
This is by far my favorite recipe. I love making big batches and freezing it in ice cube trays so I can grab a cube whenever the mood strikes. Pesto is delicious spread on sandwiches, stirred into soup, tossed with pasta, or just eaten by the spoonful. (Yeah…)
It provides a little taste of summer, even in February, and that makes me smile.
- 1 cup olive oil
- 2 cups fresh parsley leaves
- 4 garlic cloves
- 1/2 cup pine nuts
- 1 Tbs. freshly ground black pepper
- 1 tsp. salt
- 1 cup freshly grated Pecorino, Romano, or Parmesan cheese
- 1/2 cup lemon juice
- 2 cups firmly packed whole fresh basil leaves
Place all the ingredients except basil into a blender and puree thoroughly. Add basil and puree until a creamy texture is achieved.
Toss with 1 pound of pasta.
Source: Slightly adapted from The North End Italian Cookbook.