gltsoi (gltsoi) wrote,


Nothing says summer like the overabundance of basil. Big, leafy and verdant, there is usually more basil than I know what to do with. The answer is always pesto. It’s so quick and easy to whip up for dinner. It’s quite versatile; you can use it with any pasta, of course, but you can also serve it over grilled chicken, fish, or veggies, or use it in a sandwich instead of mayo. At Sweet Basil, they give a ramekin of it with the bread basket instead of butter. Best part is you can freeze it (sans butter) and use it in the winter when you need a spot of summer to cheer you up.



2 cups


1/2 cup

olive oil

2 Tbsp

pine nuts

2 cloves


1 tsp


1/2 cup

Parmesan, grated

2 Tbsp

Romano cheese, grated

3 Tbsp

butter, softened (not melted)



In a blender, puree the basil, olive oil, pine nuts, garlic, and salt. Pour the puree into a bowl.
   Using a spoon, stir in both cheeses. Finally, stir in the butter with a spoon. Note: It’s very important to use a spoon to stir in the cheeses and butter --- it makes a real difference in the resulting texture!
   You can freeze pesto, and then simply place the bowl in a hot water bath to reheat it without melting the cheese.

This recipe is from “The Classic Italian Cookbook”, by Marcella Hazan. This is an excellent cookbook!

Tags: pasta, recipe
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