This is the classic Pesto Genovese featuring basil, pine nuts and Parmesan. It’s a perfect accompaniment for white meats, fish or pasta. Because the word ‘pesto’ simply means ‘paste’ you can use many different ingredient combinations to make this tasty condiment.
Yield: About 1 Cup
A few large handfuls fresh basil
1/2 cup or so grated Parmesan or Romano cheese
A few handfuls pine nuts
A generous splash extra virgin olive oil
A sprinkle or two Salt and Pepper
Toss everything into a food processor and puree until smooth.
The olive oil’s job is to help get everything spinning in the food processor. Because it also adds flavour, this is a good place to use your very best oil.
Toss in a few garlic cloves for pungent strength. Try experimenting with different herb, cheese and nut combinations such as mint, goat cheese and pistachio, or sage, goat cheese and walnut.
A jar packed with freshly tossed salsa, full of juicy ripe tomatoes and aromatic flavours, is easy to make and easy to enjoy. Sweet tomatoes, sour limes, aromatic herbs, salt and spicy pepper all balance each other in a vibrant harmony of tastes. A good salsa doesn’t ruin your day with too much spicy heat; it brightens it with just enough.