LEX18.com - Lexington, KY

Posted: Aug 18, 2009 12:56 PM
Updated: Aug 18, 2009 4:19 PM

Pesto is one of the easiest sauces to prepare and it is unbelievably versatile.  It's wonderful over hot pasta dishes, cold pasta salads, or with a bit of cream added for a creamy pesto sauce. 

It also goes well with various proteins; my favorites are chicken, shrimp, and salmon.  Spread on sandwiches or drizzled over a plate of sliced tomatoes, pesto adds a fresh touch to the easiest meals.  I make a big batch every year with basil from the garden or purchased from the farmer's market and freeze it in baggies to enjoy all year round.  It thaws very quickly on the countertop, making last minute suppers a cinch.

Basic pesto contains pine nuts, basil, garlic, olive oil, and cheese.  Once you've made your first batch of homemade pesto, play around with the proportions to your liking.  It's pretty hard to go wrong; add extra garlic, use different types of nuts, or add parsley or cilantro in place of the mint. 

1/3 cup walnuts (pine nuts or almonds can also be used)
2 cups packed basil leaves
½ cup mint leaves
2 cloves garlic
1/2 cup extra virgin olive oil
½ cup grated Parmesan cheese
Salt and pepper, to taste

Preheat oven to 350 degrees and toast nuts on a baking sheet until fragrant, 8-10 minutes.  Remove and allow to cool.

Place cooled nuts, basil, and garlic in the bowl of a food processor and pulse until nuts are finely ground.  With the machine running, add the oil in a steady stream and process until smooth.  Add grated cheese and season with salt and pepper.  Use immediately, store in the refrigerator for up to 3 days, or freeze for several months.