Real Deal Pesto
i love pesto. arugula / cilanto / mint / parsley. almond / walnut / pistachio. mushroom / sun-dried tomato / olive. it can be just about any sauce that is pounded or crushed - and that lends itself to all kinds of intensely flavored ‘pesto’.
my all time favorite though - is a traditional genovese basil pesto - made with a mortar & pestle. i understand the need to make pesto in a food processor ( large quantities for restaurants / busy home cooks ) but the true love & flavors come out when made with mortar & pestle. flavors from fragrant basil - roasted nuts - sharp parmesan - pungent garlic & very good evoo - maintain their individual flavors without becoming a one dimensional - single note flavor of blended basil/garlic/nuts/cheese. there is a distinct difference.
smash garlic (1 clove) to a creamy paste with kosher or sea salt. quick chop the basil (2 c.) to get it in the mortar and add slightly toasted nuts (1/4 c.). (preferring the traditional pine nut - but used walnuts here). start pounding and slowly adding ev olive oil (up to 1 c.) til you get a rough looking paste. fold in a desired amount of grated parmesan (1/4 c.) = basil pesto.
( approximate measurements / as with all cooking - use more or less to your desired taste )
omit cheese if you like = french version called pistou.
pesto ! pistou ! just use a mortar & pestle !
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