Though I'm by-the-book, pesto is one of those amazingly flexible dishes. The DH, much more the experimenter, likes to change it up. We've had it made with other greens, other nuts, pumpkin seeds, a dash of hot sauce, etc. Here's my basic recipe, from the Big Red Betty Crocker cookbook.
2 cups firmly packed fresh basil leaves
3/4 cup grated Parmesan
1/4 cup pine nuts
1/2 cup olive oil
3 cloves garlic
- Place all ingredients in the blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
- Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it ages).
Note: I freeze mine much longer than 1 month. I look forward to its fresh taste in the middle of winter!
Do you have a favorite pesto variation?