Jerry’s the pesto man in this family. He works entirely by sight and taste, and when you try to pin him down on the finer things – like, say, measurements – he shrugs his shoulders and uses barely directional phrases like, “Fill the processor to the top with leaves,” or “Toast a bunch of pine nuts,” or “Just keep adding oil until it looks right – you’ll know when it’s ready.”
He’s right, of course – it’s always best to keep an eye on things and taste as you go. But here a few simple guidelines to get you started.
Method:
1 clove garlic, minced
2 c. basil leaves
¼ c. pine nuts, toasted
½ c. parmigiano-reggiano, grated
1 c. or so of extra virgin olive oil
Hit the minced garlic with a pinch of salt and crush it into a paste with the side of your knife. Toss the garlic, basil, pine nuts, and cheese into a food processor or blender with a bit of coarse salt and freshly ground black pepper. Pulse it a few times to break it all up a bit. Then, with the processor running, slowly add the olive oil to form a smooth but thick sauce (you might need a little more oil, or a little less). Taste and adjust the seasonings, if necessary.
Pesto is a natural accompaniment for pasta, of course, and we love the way it coats a deep bowl of gnocchi with some nice curls of shaved parmesan on top. But it’s also great brushed on almost any grilled meat, fish or vegetable; stirred into soups; or spread on a sandwich.
