Best pesto ever

Picture of Best pesto ever
It's harvest time in Northern New England and like every year for the past 20, I'm cutting my basil and putting up a year's worth of pesto. Everyone claims my pesto is the best theyve had anywhere. Now you can have some too.
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Step 1: Ingredients

1 food processor, grating and chopping blades

3 cloves - 1 bulb garlic
1/4 lb good parmesan cheese
1/2 stick (2 oz) butter
1/2 c extra virgin olive oil
1/2 c pine (pignola) nuts

1 ice cube tray (for freezing)

Step 2: Prepare the parmesan

Picture of Prepare the parmesan
While you can buy already shredded parmesan, I like to use the best ingredients in my pesto, so I buy good parmesan and grate my own. Put the grating blade onto the food processor and grind the parmesan. The piece pictured here is 1/2 lb - enough for 2 batches. I only grated half of it. Remove the grated cheese from the processor bowl (you'll get about a cup of it) and set aside. Remove the grating blade from the processor and put on the chopping blade to get ready for the basil.

Step 3: Prepare the basil

Picture of Prepare the basil
Pick through the basil saving only the leaves. Throw away any stems, flowers, and bad spots. I aim for a colander full of crisp green leaves. Wash them and dry. You can squeeze handfuls of basil to get the water out or use a salad spinner, towel, etc. Once dried, put it into the food processor bowl.
Martijn_S6 years ago
Ok, i get it, the pine nuts are mentioned elsewhere, sorry :)
Martijn_S6 years ago
Parsley and Butter are not part of the traditional ingredients for pesto, however i don't doubt that it could be a good idea to use some. I never put all the ingredients together in a food processor, i crush everything separately, i make a paste with the garlic, i crush the pine nuts (u don't mention them by the way, Pesto should absolutely have Pine nuts !), i grate the cheeses (Parmesan AND Pecorino), then i crush the basil (u can use a food processor there) after that i start mixing, tasting, mixing, tasting again, the ingredients are never the same, basil can be more or less dry, the pine nuts to. i nevr add any salt, but i use pepper, long indian pepper to be precise (it's worth a try) Peeling the garlic without removing it's center is a bad idea, the center is hard to digest, and is the biggest cause of bad breath. Your basil looks great !
LDW6 years ago
Brilliant recipe! We have wild garlic round here, and come next spring I'm going to try Wild Garlic pesto. Yum!
flactemnad6 years ago
You might try raw cashews for the nuts too if you have them cheap. (Trader Joes for mine) They are rich and tasty! I usually have them on hand for one reason or another, so they get used more often than pine nuts for me.
neillsun6 years ago
Looks good! I make mine with pecorino cheese as well as parmesan. I also roast the rine nuts first. Really like the idea of freezing for pesto-on-demand!!
backcountry (author)  neillsun6 years ago
Cool. I never thought of roasting the pine nuts, I'll try that for my next batch. Thanks for the suggestion. I also notice that I forgot to mention adding the salt and pepper. I use 1/2 tsp salt, 1/4 tsp pepper and add it to the food processor along with the basil leaves.
Dr. Cool6 years ago
Looks tasty