Pesto

Serves: 4 8

An important classic to store in your memory bank, pesto is more than a pasta sauce and is used in many other recipes. Though pesto can be made in a food processor, making it with a knife will give a more interesting texture.

Try pairing pesto with a 2005 J Chardonnay, Russian River Valley. Apple and mineral overtones with a total fruit experience for the palate provides a great contrast to the full taste of the pesto.

Have you cooked Pesto? Tell us about it! Or, see what other users are saying.

At a Glance

Mince - Mix

Main Ingredients

    4 cups basil
    3/4 cup Parmesan, freshly grated (?)
    3/4 cup romano, freshly grated
    1/2 cup pine nut
    1/2 cup walnut
    2 cloves garlic
    1/4 cup olive oil (?)

Be Creative!

    Parmesan vs Romano
    Romano is a stronger cheese, though parmesan is sharper
    Pine nut vs Walnut

Suggested Equipment

Mince the garlic. Gotit



Step 1

Put the knife flat on top of the clove, and gently hit the flat side of the knife. You should hear a small “crack” as the garlic skin separates from the clove. Don’t hit the knife so hard you crush the clove.

Step 2

Cut off the flat end and peel.

Step 3

Thinly slice the garlic lengthwise.

Step 4

Then turn it and cut crosswise to make a mince.
Mince the pine nuts.
Mince the basil. Gotit



Step 1

Stack basil leaves into a small pile.

Step 2

Roll the leaves for easier cutting.

Step 3

Slice across the roll to create thin ribbons. This is called a chiffonade.

Step 4

Turn cutting board and slice across the ribbons to create a mince.
Combine all ingredients in a bowl. Season to taste.