Design Studio Pesto

There are as many recipes for pesto as there are ingredients to use. This is our version of that summer favorite.  Growing in pots on the deck, two favorite varieties are boxwood basil for garnishes or summer tomato salads and sweet basil, which we use in this recipe:

• 4 cups packed fresh basil leaves
• ½ cup toasted pine nuts (see notes)
• 5-6 garlic cloves
• 1 cup freshly grated Parmigiano Reggiano cheese
• 1 cup extra-virgin olive oil

In a food processor, pulse the pine nuts and garlic to a chunky consistency. Add the basil leaves and pulse to finely chopped. Add Parmesano and pulse several times to blend. With the processor running, gradually add the olive oil to form a smooth, thick emulsion. Makes about 4 cups.

NOTES: Do not use any stems from the basil—too tough.
Pine nuts, also called pignolia, need to be heated in a skillet for several minutes to bring out the flavor. Stir often and keep an eye on them so they don’t burn. Do not substitute any other Parmesan for the original from Italy—so delicious and flavorful! We do not add any salt or pepper, preferring to add that to the finished dish, if necessary. You may like your pesto thinner—add more oil to taste. As you can see, pesto freezes beautifully—lots of summer taste stored in the freezer for winter! Use on pasta, pizza, and tomato dishes like red sauces, Caprese salad, soups or bruschetta, fish, chicken use your imagination!