So, what's missing in this photo?
For those eagle eyes out there 3 taco points for noticing the olive oil that's gone missing. To the rest of you....try harder next time.
Summer is perfect pesto season. Whipping up a batch is as easy as pushing a button (or pounding with a pestle) and it can be used on everything from bruschetta to pasta salad. This is so totally on my amazon wishlist.
I am still looking for the Golden Ratio of pesto, if you will. As soon as I find it I will be sure to share. Until then here is the 'classic' version. Remember, there is no such thing as bad pesto, but it is possible to use too much garlic, don't let anyone try to convince you otherwise!
Pesto Manifesto's Classic Pesto Recipe
Place 2 large cloves of garlic in the bottom of a blender or food processor. Add 3 cups very firmly packed fresh basil leaves, 2 tablespoons grated Parmesan cheese, and 1 cup olive oil.
Grind for 10 seconds. Add ½ cup pine nuts. Grind for 8 to 10 seconds longer. The sauce should contain small pieces of leaves, and thenuts should be just broken up, not pulverized. Remember that pesto was traditionally made by hand, and you don't want modern appliances to give it a baby-food consistency.