How To Make Pesto

Pesto is considered to be the oldest oil-based dressing. It has sometimes been called “battuto d'aglio," which literally means “battered garlic.” Pistou is the French version, which contains more garlic and salt, whereas Pesto -- the Italian version) -- traditionally contains pinenuts and grated parmesan cheese.

Originally, the basil leaves were crushed and the ingredients blended in a marble mortar using a wooden pestel. In today's world, though, a food processor makes the process much easier and cook-friendly.

Tools and Ingredients:

• Food processor
• Small containers (for storing)
• 2 cups fresh basil leaves (remove leaves from stems, thoroughly wash and pat dry the leaves, then firmly pack into the measuring cup)
• 4 good-size garlic cloves, peeled and rough-chopped
• 1 cup shelled walnuts or pinenuts (walnuts will offer a more woodsy flavor)
• 1 cup high-quality olive oil
• 1 cup freshly grated Parmesan cheese
• 1 cup freshly grated Romano cheese
• Salt and fresh ground pepper, to taste

Process:

1. Combine basil, garlic, and nuts in food processor.
2. Blend, by pulsing, until leaves start to look creamy.
3. Leaving the processor running, add a slow stream of the olive oil through the top of the lid.
4. Shut motor off and add cheeses, a big pinch of salt and a liberal grinding of pepper.
5. Process briefly to combine, then scrape into containers.

Serving Suggestions:

• Take the time to head to your local baker and purchase a loaf of crusty bread. Place the loaf on the oven rack and heat through at about 200 degrees for about 15 minutes. Slice the loaf into thin pieces and spread the room-temperature pesto on each round.
• For a variation, slice the loaf into thin pieces and place on a cookie sheet. Spread with olive oil and broil the rounds until slightly browned. Spread pesto onto each round and enjoy.
• If there's no time or bread available and you are desperate, slather a Club cracker for your quick fix!
• Although it is widely considered that Pesto should not be cooked, as it will greatly reduce the color and flavor, this dressing does make for a wonderful compliment to pork. One such recipe would be to take a boneless 1-inch cut pork chop, and at the thickest side cut into the chop, creating a “pocket” inside the meat. Stuff this pocket with about 1 T of pesto, then grill the pork chop as desired.
• Pesto can also be used as a condiment on cheese or white-sauce based soups. Once a bowl of soup has been ladled out, gently drop a tablespoon dollop of fresh pesto at the center.