PERFECT PESTO

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PERFECT PESTO

Ready in: 10 MinTotal time: 10 Min

Summer is coming to an end so why not use up the bounty of fresh herbs in your garden and make the perfect Pesto.

Ingredients

• SEE THE INSTRUCTIONS BELOW

Instructions

1. I love Pesto, it’s bright and vibrant and it’s the 1-ingredient wonder that makes everything taste good. It adds liveliness to chicken salad, makes penne with asparagus taste fresh and light, it tops eggs excellently, I love it as a super simple marinade for shrimp on the Barbie. It's also wonderful on polenta or alongside grilled vegetables Really, my list goes on. However you use pesto, you definitely want to make your own. So, how can you Master Pesto, you ask?
2. Pesto requires few ingredients and comes together in about 10 minutes. It's also flexible, inviting you to play with the flavors and textures to create your own perfect version.
3. Classic pesto includes basil, pine nuts, garlic, olive oil, Parmesan and salt, but taste should always trump tradition, so think of that as just a jumping-off point. Use the freshest basil possible and look for small, tender leaves. Don't let the garlic overpower the basil, so mince the garlic first so that it blends in well, or use roasted garlic for a smoother, more mellow flavor. Pine nuts are often toasted, but it's fine to use them raw if that's the flavor you're after. You can always substitute walnuts or pistachios, (pistachios are my favorite), too.
4. To amp up the pepperiness, use pecorino cheese in place of Parmesan or add a few leaves of arugula. Lemon zest or juice is another common addition and one I like, for the fresh finish it adds. No one ingredient should dominate.
5. Pesto is ripe for even personal interpretation and I like a mix of herbs, like basil, cilantro and mint. See what’s growing in your garden and mix them to your heart’s content.
6. I make pesto in a food processor, because it's easier, faster and more consistent. Start with the nuts and garlic, then the basil, and follow with the oil, cheese and salt and pepper, to taste. Don’t overmix, as you really want a bit of texture in your pesto.
7. And, as for storage, fresh pesto will always be better, but you can make it ahead of time. Cover pesto with a thin layer of olive oil and store it in an airtight container in the refrigerator for a few days. You can also freeze pesto in ice cube trays, then place the cubes in freezer bags and freeze for up to one month.
8. So now, you are a Pesto Master.

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