My Basil Pesto Recipe - Page 1
Forum section: electronics / general

author: DrG
author_rank: Super Contributor
timestamp: August 18, 2021, 08:10:01 pm
content: It looks like this is my 1000th post - I don't know how that could be as it seems like I only started posting a few weeks agoOh well, I better try to make this one count.I made this today and I can honestly say that it tastes fantastic. In fact, I have never made it when it did not turn out well, as long as I used the right ingredients. Of course you can and should do it your way if so inclined, but this is my way.You need (no substitutes):• Fresh, home grown, sweet basil.• Good quality fresh garlic.• Pure Italian olive oil (extra virgin).• Pine nuts.• Parmigiano-Reggiano.The Basil:There are many varieties and I mean this kind which is typically called sweet basilhttps://images.saymedia-content.com/.image/t_share/MTc0MTg5MTMzNzM0ODgwNzY0/how-to-care-for-sweet-basil-plant.jpg(fromhttps://dengarden.com/gardening/How-to-Care-for-Sweet-Basil-Plant).Wash the basil after you pick it and, if at all possible, remove the stems. If you think I am being extra fancy, taste a leaf and taste a stem. This is a good chore for an assistant. Also, I prefer the smaller leaf plants and have been growing the same line for years. How much basil you use is a matter of taste. Of course, it is a dominant ingredient, but fresh, good quality basil is strong and I strive for a balance.Add the cleaned basil into a food processor (I use a small and cheap one designed to chop nuts) and add a small amount of olive oil. You will be adding and blending more so don’t worry about the consistency at this pointThe Garlic:A key here is to use a combination of baked garlic and fresh garlic. I use four parts baked to one part fresh.Baking garlic makes it mild and creamy. A great flavor and texture for pesto, but you still need to add some fresh garlic for the bite.You don’t need any fancy preparation to bake garlic; you don’t even need to bake a whole head. Take the number of unpeeled cloves that you need and put them in a 400 degree oven for 25 minutes. The result will be easy to peel (remove the stalk nub) and very soft - almost a paste.Add it to the mixture with the fresh garlic (remember, 4:1 baked:fresh) and blend some more. Maybe add some more olive oil in this step.The Parmigiano-Reggiano:Again, no substitutes. This is one of the finest cheeses in the world and it would be an abomination to use some plastic shaker cheese-like substance. Grate it fine and add it to the mixture.Note that you might need less Reggiano than you think as a small amount goes a long way. Also, this is where the salt for the pesto will come from; you do not need to add any salt.After you add the cheese and blend, do a taste test. This is the best point to make adjustments adding oil or any additional amounts of the other ingredients used so far.The Pine Nuts:Always add these last. You can use a healthy amount. Blend. You do not want these to be fine ground as with the other ingredients because, in addition to a wonderful taste, they will add some texture.This is what the final pesto should look like.How you use it is up to you. A little goes a long way and, of course, it makes a fine sauce with some fancy pasta. On the other hand, I love just spreading it on some good bread.