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.
Chimichurri is a spicy, vinegar-spiked, pesto-like condiment from Argentina where it’s used both as a sauce and a marinade for meat. Its bright flavours reflect the combination of Spanish and Italian influences in Argentina. It’s one of the world’s great condiments and a great way to add a touch of authentic flair to any grilled meat or fish. You may serve or use as a marinade immediately, but this condiment is at its best after a day or two of refrigeration.