Classic Basil Pesto

Cooking method

1. Step 1:

   

   Gather the ingredients for the sauce. Use only green basil; purple basil is a whole different cuisine. The tastiest oil for this sauce is extra-virgin.

2. Step 2:

   

   Divide the nuts in two. Leave one half as is and toast the other in a skillet. Toasted nuts add aroma to the sauce, while raw ones give it a creamy texture. Toast the nuts over the lowest heat, stirring, for about 5 minutes. They should turn golden.

3. Step 3:

   

   Grate the Parmesan on a fine grater.

4. Step 4:

   

   Pluck the leaves off the basil. The stems are too tough and may not break down in the blender. Rinse the leaves thoroughly under running water, then dry them well. I used a salad spinner; if you don't have one, blot them with a towel. Be sure to do this - excess moisture will make the sauce unpleasantly watery.

5. Step 5:

   

   Take a large bowl and put the dried leaves in it. Peel the garlic clove and cut it into pieces into the bowl with the leaves. Add the toasted and raw nuts.

6. Step 6:

   

   Add the grated Parmesan and salt.

7. Step 7:

   

   Blend all the ingredients with an immersion blender. Alternatively, you can run them through a food chopper. Italian women grind pesto in a mortar, but we'll take advantage of modern conveniences. As you blend, pour in the olive oil a little at a time. You can add more or less, depending on the consistency you want.

8. Step 8:

   

   Blend the sauce to the thickness you want. If you plan to toss it with pasta, it should be looser; if you're using it as a spread on bread, thicker with larger pieces.

9. Step 9:

   

   Either use the finished sauce right away or put it in a glass jar with a lid. To keep it from spoiling, pour a couple of tablespoons of olive oil over the top. Store the pesto in the fridge.