Kinfolk Magazine, you are the amazing.An indie short film for a basil pesto recipe? Can I work for you right now?
[vimeo 34766296 w=500 h=281]
A good basil pesto recipe is something that every chef should have in his or her arsenal. Watching the video from Kinfolk makes me wish that is how inspiring I looked while making pesto. Truth is, it's not. Nonetheless, the recipe is simple and is made even easier with a few modern tools (i.e. food processor).
I've made pesto numerous times before but wanted to try making it with my Vitamix. I figured that it would work perfectly, however I found that it wasn't able to blend the ingredients smoothly enough into a paste. Perhaps it was an abnormality, but I would suggest sticking with a food processor.
Pesto is a great addition to any pasta (my favorite being gnocchi), pizza, or sandwich. Check out this page from The Food Network talking about 50 things to make with pesto. There are a few ideas that I may have to borrow and try for myself.
Thursday's post will be for a recipe that I was able to include this pesto in, so be sure to keep your eyes peeled for new posts.
Fresh Basil Pesto Makes about 1 cup
5-6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green 1/2 cup pine nuts, or any other nut 1/2 cup grated parmesan cheese, or any other hard cheese 1-2 garlic cloves 1/4 teaspoon salt 1/4-1/2 cup extra-virgin olive oil
- Combine half of the basil with the nuts, cheese, cloves, and salt in a food processor. Blend continuously until the ingredients are finely chopped.
- Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
- With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
- Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.
- Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.