For food-lovers, the word pesto instantly evokes memories of bold aromas and flavors, an intoxicating intermingling of bright basil, pungent garlic, toasty pine nuts, fruity olive oil, and rich Parmesan.
Yet, the Italian word itself comes from the Latin root for "paste," since pesto is really nothing more than a pulverized blend of its ingredients. Traditionally, the classic pesto of Genoa in northwestern Italy is made by pounding the ingredients in a heavy stone mortar with a stone or wooden pestle, a fairly arduous task.
Fortunately, you can get very similar results almost instantly by using a food processor to produce a pesto sauce with the authentic voluptuous consistency that clings to dried or fresh pasta strands or ribbons.
Tips for How to Make Pesto Sauce
- Toast the pine nuts. Baking them until golden brown yields a much richer flavor.
- Freshly grate the Parmesan. Pre-grated cheese has less flavor.
- Use good extra-virgin olive oil. Good fruity oil contributes its own aroma and flavor.
Pasta Suggestions
- Strand or ribbons are traditional. Look for dried or fresh, delicate or medium strands such as angel hair, spaghetti, linguine, tagliatelli, or fettuccine.
- Imported pasta has great flavor. Good-quality imported Italian dried pasta made from durum wheat semolina has the best flavor and texture.
- Stuffed pasta and dumpling are good, too. Ravioli, tortellini, or the bite-sized dumplings called gnocchi are outstanding with pesto
- Al dente pasta is always best. Cook the pasta just before serving, following manufacturer's suggested cooking time, until al dente, tender but still slightly chewy.
More Pesto Ideas
Although food processor pesto is easy to make, you can also store it in the refrigerator for 2 to 3 days. Just transfer to a glass container, smooth its surface, add a thin film of olive oil to prevent oxidation, and cover. Try freshly made or leftover pesto sauce in a wide range of ways, including:
- Spread it in a sandwich. Pesto goes great with chicken, turkey, beef, lamb, or cheese. Try it in a grilled cheese sandwich or pressed Italian-style panini.
- Swirl it into a dip. Blend with cream cheese or sour cream and serve with vegetable crudités or chips.
- Dab it on hors-d'oeuvres. Spread on thin slices of toasted bread, top with creamy goat cheese, and broil.
- Sauce a main course. Serve with grilled, roasted, sautéed, or poached meat, poultry, or seafood.
- Jazz up a salad. Whisk some pesto into your favorite dressing.
Let your imagination go wild dreaming up even more uses!
Food Processor Pesto
Serves 4 to 6 with pasta
- 3/4 cup pine nuts
- 3 cups packed stemmed fresh basil leaves
- 1 1/2 cups extra-virgin olive oil
- 1 cup freshly grated Parmesan cheese
- 4 medium garlic cloves, peeled
Method:
- Preheat the oven to 450°F.
- Spread the pine nuts in a single layer on a baking sheet with a rim (so they don't fall off) and toast in the oven, stirring occasionally, until they turn light golden brown, about 10 minutes, keeping a close watch to prevent scorching. Transfer the pine nuts to a dish to cool to room temperature; they'll continue to darken in color slightly from residual heat.
- Put the pine nuts, basil, olive oil, Parmesan, and garlic in a food processor fitted with the stainless-steel blade. Pulse the machine on and off until the ingredients look coarsely chopped. With a rubber spatula, scrape down the side of the work bowl. Continue pulsing the machine until the pesto is fully pureed but still has a little texture to it.
The results will be so great, you might be tempted to plant fresh basil in your back yard or in a window box herb garden! (Got cooking talent? Learn how to write a recipe!)
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