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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Three varieties of basil combine to make a powerfully fragrant and versatile topping for pasta, chicken, or fish. Ingredients:
4 garlic cloves |
3/4 cup pine nuts (1/4 pound) |
2 cups grated parmigiano-reggiano |
2 cups grated pecorino romano |
3 cups packed italian basil leaves |
1 1/2 cups packed bush basil leaves |
1 cup loosely packed fresh lemon basil leaves |
2 cups packed flat-leaf parsley leaves |
5 tablespoons olive oil |
Directions:
1. Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 teaspoon pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated.
2. Cooks' note: For a smoother texture, make pesto in a blender, scraping down sides frequently before adding oil. Pesto keeps, its surface covered with plastic wrap, chilled, 1 week. Pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months. For pasta with pesto: Put 2/3 cup pesto in a large bowl. Cook 1 lb linguine or spaghetti until al dente, then whisk about 1/3 cup pasta-cooking water into pesto. Add drained pasta to pesto with salt and pepper to taste, then toss well. Serve with additional grated Parmigiano-Reggiano.
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