Perfect Pesto

I'm so glad I chose Basil to be my first herb post, because since then I've been eating it up a storm! Here are is my favorite recipe (I usually use grams and kilos for my measurements since I'm in Italy, but you can find an easy converter here:

REAL Pesto Genovese! 

120gr basil leaves
-60 gr grated Parmigiano Reggiano
-60gr Pecorino romano (If you can't find real pecorino, substitute with 60gr more of Parmigiano)
-60 gr pine nuts
-225g EVOO
-1 garlic clove (more if you like it a little more garlicky)
-Sale to taste

Rinse and dry the basil leaves. Place all ingredients except the oil and salt in a food processor and pulse until well ground. Then add the oil and salt and pulse until it's completely mixed. It's best to pulse, because if the food processor heats the basil it alters the composition and is more likely to oxidize.

Use the pesto the same day or freeze it in small cups as advised in my last post. If the top gets a little dark don't worry it's just a little oxidation, you can use the pesto no problem. The important thing is to not leave it too long in the fridge or it will over-oxidize and you'll have to throw it out, and nobody wants to throw out delicious pesto!

One of my favorite ways to use pesto on pasta is to mix it with ricotta cheese, sheep milk ricotta is the best, fresh if you can find it, but you can use the regular packaged kind if you can't. It will still be delicious!
You can also spread pesto on bruschetta or mix it with cream cheese to create a delicious spread for parties.

Beyond pesto, basil can be used in a myriad of ways: in tomato sauce (used far more often than oregano, which is actually used pretty sparingly unless you're in the regions of Calabria or Apulia), tomato bruschetta, as a wonderful edible garnish for just about any Italian recipe - except fish where we use parsley and in eggplant parmesean (recipe to come!).

Buon appetito!