My way of making pesto is by taste. I’ll give you the general outlines here, and you should experiment.
approx 2 cups of basil leaves, stems removed, washed and dried
approx 1/2 cup – 1 cup virgin olive oil
1/2 cup pine nuts or walnuts
1 cup + coarsely grated Parmesan or Roman cheese, the higher the quality, the better.
1-3 cloves of garlic
In a food processor, pour in enough oil to coat the bottom to 1/4 inch deep.
Add in some of the basil leaves and process until roughly chopped
add more leaves, and drizzle some oil on top, process.
repeat until all the leaves are chopped.
toast nuts on the stovetop until fragrant, not burnt
add nuts, cheese, and 1 garlic clove, ( minced or crushed ) and process to desired consistency. You may have to add more olive oil.
Taste and adjust. You may want to add salt.
Pesto will keep a few days in the fridge, its best if the top has a covering of olive oil to keep it fresh. It tastes great on bread, even on corn.
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