Classic Pesto

When spring finally shows it's face and the sun brings enough warmth to melt the snow there is one thing you must do: make pesto. I know this is somewhat nonsensical "why would you make pesto when basil hasn't even begun to grow?" but the bright flavor of basil and warm heartiness of the pine nuts and cheese is such a perfect way to welcome the new season. 

This was my first attempt at making pesto and it was a complete success. I had some good olive oil from an Italian market and a lot of pine nuts I'm pretty sure anyone who's bought pine nuts at Costco understands this situation and when I saw the large containers of basil at Trader Joe's, the next step was obvious.

I found this blog that was incredibly helpful for a novice pesto maker. It's a good overview and gives a basic recipe for pesto that I adjusted slightly. One of the best features of pesto is its versatility in creation and utility. The blog gave many examples of alternative ingredients and, now that I've mastered the classic recipe, I expect I'll experiment with all kinds of styles in the future. Something this recipe certainly made me appreciate is the spiciness that fresh garlic has. It's incredibly powerful, and while I've thought of it as being bitter, I've never really considered the spice it has. What an incredibly deep flavor. Those Greeks and Italians really know what's up. That's all I have to say.

So without further ado, I give you Classic Pesto:

Classic Pesto

Ingredients:

1/2 cup pine nuts
3-4 garlic cloves
2.5 oz basil leaves (about 3 cups)
1/2 cup fresh grated Parmesan or other nutty cheese
1/3 cup olive oil
salt and pepper to taste

Directions:

In a food processor or blender, blend together basil, nuts, garlic, and cheese. Pour in oil slowly while still mixing, and then add in salt and pepper. Scrape down the sides and pulse once more to make sure it's well-blended.

Storage:

Cover and store in the refrigerator for up to 1 week. If you plan to use it after 1 week, portion the pesto in an ice cube tray and cover with a shallow layer of olive oil and freeze.