Round out your summer Italian feast with some pasta and homemade basil pesto (recipe from Monica Pesoli of Cook Like An Italian)! For a dairy-free version, omit Parmesan cheese and add 2 teaspoons sweet white miso or 1 teaspoon umeboshi vinegar and sea salt to taste.
Authentic Italian Pesto
Recipe type: Sauce
- 2½ cups of basil leaves (no stems), tightly packed
- 2 tablespoons parsley
- 1 tablespoon garlic, minced
- ¼ cup pine nuts
- ¼ cup Parmesan cheese
- 6 tablespoons extra virgin olive oil, Montebello brand recommended
- Use all organic ingredients to the greatest extent possible. Wash basil and parsley nonetheless; de-vein basil leaves w/ largest veins.
- Add to a blender parsley, half the oil, garlic, nuts, cheese, and some salt if desired. Puree with lid on.
- Turn off blender, and add all basil, drizzling remaining oil over leaves. With blender off and using a rubber spatula, help to direct leaves under the blades by forcing them down along the sides of the blender. With the lid on, pulse the blender switch a number of times, catching leaves in the blades to puree. Continue to alternate forcing leaves down the sides of the blender towards the blades (with blender off and lid removed), and pulsing blender switch with lid on to puree leaves.
- Pesto is ready when leaves are evenly pureed, but mixture still has some texture (with no leafy bits). Use as pasta topping/sauce or on a multitude of other foods!