Pesto alla Genovese
Last week, my friend and next-door neighbor, Allie, called me to say hi and catch up. While we were talking, she mentioned that her basil and other herbs were growing prolifically and that I was welcome to come over whenever I needed any fresh herbs for my cooking. Allie is always kind that way. She never forgets to call me when she has lots of herbs because she knows how much I love to cook with them. After she told me how much basil she had growing, I had the idea to make pesto and asked her if she would like to do it together. She immediately accepted and we coordinated a day to get together. I had a bunch of fresh basil I had bought at the grocery store the other day that I didn't want to go to waste, so I brought that along with my large-capacity food processor. But the bulk of the basil that went into our homemade batch of pesto was from Allie and her husband Brian's beautiful herb garden plants. Take a look:
For my birthday this year, Allie and Brian made me my very own herb garden! I can't tell you how excited I am to have one. I was planning on making myself a large one this year, but they beat me to it. Allie and I both love to cook and we share the same philosophy about cooking: we cook largely from scratch and use a lot of fresh herbs and vegetables in our cooking. Below is a picture of my new herb garden, complete with a beautiful American flag decoration. They planted basil, rosemary, oregano, thyme and flat-leaf parsley--my favorites! Right now, it's still on Allie and Brian's back patio, where they will take care of it for me while I am out of town next week, but when I get back, we'll be transferring it to our back patio, where I can watch my herbs grow and start putting them to delicious use. I can't wait!
Pesto originated in the north-western region of Liguria, a thin strip of land that borders the Mediterranean Sea, or Mar Ligure, as the locals call it. The terrain of Liguria is very steep and rocky and leaves little room for large expanses of farmland, so many fruits and vegetables grow in pots on terraces or on smaller tracts of land. Because the climate of Liguria is very mild, produce grows quickly and is harvested earlier, making it highly sought after at the open air markets. Many homes in the region also have their own potted vegetable and herb gardens, where home cooks can step out onto their balcony to collect the ingredients they need for their recipes. Now that I have my very own herb garden, I'll be able to put my delicious herbs to use just like a Ligurian!
Pesto alla Genovese
Makes about 2 cups
In Liguria, Pesto alla Genovese is made with a Ligurian variety of basil which has small leaves and is intensely flavorful and fragrant. However, any variety of sweet basil that you can find will make a delicious pesto. The important thing is that it is at its freshest. It is also important that you use the best extra-virgin olive oil, fresh garlic and pine nuts, and real Parmigiano Reggiano. If you have a mortar and pestle, you can certainly make your pesto the traditional way, but it comes out just as wonderfully using the food processor. Pesto freezes very well, but keep in mind that if you plan on freezing it, omit the cheese and only add it when you are ready to use the pesto.
6 cups fresh sweet basil, firmly packed
3 cloves garlic, peeled
1/3 cup pine nuts, lightly toasted
1/2 tsp. kosher salt
1 cup extra-virgin olive oil
2 T. Parmigiano ReggianoToast the pine nuts on a baking sheet in a 300 degree oven for about 10 minutes, checking often to make sure they do not burn. Set aside to cool completely.
In the bowl of a food processor, add the basil, garlic cloves, pine nuts and salt. Pulse about 10 times until all the ingredients have been coarsely chopped, scraping down the sides of the bowl as necessary.
With the processor running, gradually add the olive oil through the feed tube in a steady stream until an evenly combined mixture forms. If it still looks too thick, add more olive oil 1/4 cup at a time. The pesto should not be too thin, and the oil should be completely incorporated into the mixture.
Add the Parmigiano Reggiano and mix it in by hand if you will be eating the pesto the day you make it. For longer-term storage, transfer the pesto into a container and pour a very thin layer of olive oil over the top (this will prevent it from discoloring). Close the container tightly and freeze or refrigerate. Let the pesto return to room temperature and mix well before using.
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The pesto was sinful, Flavia, and left us wanting more! I'll be calling you when the basil grows back! :)