Classic Basil Pesto

 

Pesto is super versatile and it freezes very well. It’s great with pasta, but you can also dollop it on cooked chicken or fish or use it as a sandwich condiment or a dip for crusty bread. If you’re tossing the pesto with pasta, don’t forget to add some pasta cooking water to achieve the proper sauce consistency. Pounding the basil helps to bring out its flavorful oils.

 

6 garlic cloves, unpeeled

½ cup pine nuts

4 cups fresh basil leaves

¼ cup fresh parsley leaves

1 cup extra-virgin olive oil

1 ounce Parmesan cheese, grated fine (½ cup)

 

Toast garlic in 8-inch skillet over medium heat, shaking skillet occasionally, until softened and spotty brown, about 8 minutes. When garlic is cool enough to handle, remove and discard skins and chop coarsely. Meanwhile, toast pine nuts in now-empty skillet over medium heat, stirring often, until golden and fragrant, 4 to 5 minutes. Place basil and parsley in 1-gallon zipper-lock bag. Pound bag with flat side of meat pounder or with rolling pin until all leaves are bruised. Process garlic, pine nuts, and herbs in food processor until finely chopped, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Transfer pesto to bowl, stir in Parmesan, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days or frozen for up to 3 months. To prevent browning, press plastic wrap flush to surface or top with thin layer of olive oil. Bring to room temperature before using.)