Prep time 10 min
It is difficult to imagine summer without the vibrant, spicy scent and complex flavor of fresh basil. It has so many uses and has a flavor of a spicy blend of clove, anise and cinnamon, with an undertone of citrus and camphor.
I was first introduced to it in the 70’s as a pasta sauce and since then have subbed to to its amazing flavor and nutty texture. I make mine fresh so that I can keep the pine nuts a little crunchy.
Created in Genoa, the first to mention the modern version of the pesto was Giovanni Battista Ratto in 1870 in “Cucina Genovese”.
In 1946, Sunset magazine published a pesto recipe by Angelo Pellegrini but Pesto did not become popular in North America until the 1980s and 1990s.
Since then it has become of part of summer’s staple ingredients on pastas, seared chicken and sea food as well as vegetables dishes.
Pesto Sauce
by
Derek Farwagi
Equipment
- Food Blender
Ingredients
- 2 cups firmly packed fresh basil leaves
- ¾ cup freshly grated parmesan cheese
- ¾ cup extra virgin oil
- 4 garlic clove, minced
- ¼ cup pine nuts
Instructions
- Add all ingredients except the pine nuts into food processor or blender.
- Cover and blend on medium speed for about 30 seconds. Add pine nuts and blend for a further 15 seconds. Scrape the sides and blend for a couple of seconds more.
Notes
Nutrition
Dan Devaney
I am riffing on your bisteeya recipe and am looking around your site as my phyllo gets to room temperature. It looks like I will enjoy my exploration.
My homemade pesto sauce used to have a harsh, raw garlic flavor that I would taste for hours after eating. Cook’s Illustrated or America’s Test Kitchen included an extra step which has elevated my recipe:
“Toast [unpeeled] garlic [cloves] in a skillet, shaking pan occasionally, until softened and spotty brown, 8 minutes.”
I don’t want to use Chinese pine nuts and Italian ones are too pricey. Instead I use toasted macadamia nuts (I live in Hawaii).
I’m looking forward to eating the bisteeya, but have some trepidation about the phyllo layers.
Derek Farwagi
Be brave. You’ll quickly get the hang of it.
Thanks for your comments.
Derek