Ingredients
Method
- Prep. Remove the seeds from the olives. Coarsely chop the garlic first because blenders and food processors often don't do a good job on them.
- Dump all the ingredients except the oil into a blender or food processor and let 'er rip until everything is chopped fine, but not homogeneous.
- Slowly drizzle in the oil while the blades are on a low setting until, presto, pesto, you have a paste. The fragrance is heavenly. It can be kept in a tight jar in the fridge for a week before it starts to brown. If you need to keep it longer, top it with olive oil as a seal. Or freeze it. It freezes very well.
Notes
About the basil. A little Thai basil or mint instead of 1/2 cup of the basil adds depth and complexity, but don't use a lot.
About the pine nuts. Pine nuts have become obscenely expensive in recent years, especially the good ones from Italy, so you can substitute green pistachios, sunflower seeds, unsalted cashews, and blanched skinless almonds if you wish.
About the olives. The original Genovese recipe doesn't include olives, but I don't care. They taste great. There are many ways to make love and as many ways to make pesto.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.