Every year when I purchase my summer flowers and herbs, I always get a small pot of basil. And every year I say “this year I’m going to finally make my own pesto,” and yet I never do. I guess I’m not entirely to blame since until February of this year, I didn’t own a food processor. But now that I am the owner of one and my basil plant outside was brimming with leaves just screaming to be cut I figured the time had come.
While I was initially worried about how my pesto would come out in terms of taste and look, I needn’t have been. It tasted wonderfully fresh and was such a lovely light shade of green unlike the darker color you see when you buy it “from the jar.” And as for level of difficulty? This is probably one of the easiest things I have ever made. Too often there are recipes in which you think to yourself, “this shouldn’t take very long,” and yet more than an hour later, there you are in the kitchen, STILL not finished. Well, this pesto recipe isn’t one of them. It’s perfect to make on a weeknight after work because it literally takes all of 5 MINUTES.
And it’s true when they say that once you’ve made your own pesto, there’s no going back…back to the pesto that comes in a jar that is 🙂
1 cup fresh basil leaves
4 cloves garlic, peeled
1/3 cup olive oil
4 tablespoons pine nuts
1/3 cup grated Parmigiano-Reggiano cheese
2 tablespoons grated asiago cheese
Salt and freshly ground black pepper, to taste
(Yield-1 cup. This was just enough for two portions of spaghetti. However, if you’re more of a sauce fiend, I definitely recommend doubling the recipe.)
To make the pesto, combine basil, garlic, pine nuts, cheeses, and olive oil in the bowl of a food processor; season with salt and pepper, to taste. Process until the mixture is emulsified; set aside.