Step 2: Prep your ingredients
I love basil. But it's better without the stems :P
It took me a while to learn that pine nuts don't get toasted in a toaster. Bad idea. They take forever to brown, then once you blink, they're black. You toast pine nuts in a dry, hot pan!
Since this is my preferred method of ingesting pine nuts, I toast them before adding them to the pesto. Totally optional. Do what you like. But if you want to be awesome, you'll toast them like me.
Buttery, delicious, artisanal Parmesan cheese - once I tasted the good stuff, I was a convert for life.
- Pick the leaves off the stems.
- Wash thoroughly and let drip-dry. Unless you have a fancy salad-spinner-centrifugal-force machine. Then do that.
It took me a while to learn that pine nuts don't get toasted in a toaster. Bad idea. They take forever to brown, then once you blink, they're black. You toast pine nuts in a dry, hot pan!
Since this is my preferred method of ingesting pine nuts, I toast them before adding them to the pesto. Totally optional. Do what you like. But if you want to be awesome, you'll toast them like me.
- Heat empty pan over high heat
- Add pine nuts
- Toss continuously until golden brown and aromatic
- Peel your garlic. That's it! You'll use a food processor to smash it all up.
Buttery, delicious, artisanal Parmesan cheese - once I tasted the good stuff, I was a convert for life.
- Shred your cheese before adding to mixture for best, most consistent results
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