Pesto Sauce

Method

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.

Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto. Some people prefer to toast their pine nuts. Using walnuts yields a more woodsy flavor. The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner).

Since pesto is so thick and pasty, here's an easy way to combine it with pasta so it coats completely. In the photo, I'm using homemade fettuccini made with a pasta maker. After cooking pasta in boiling water, drain the pasta (don't rinse) or remove it with a pair of tongs. While it's still hot, place it in a large bowl. Add a few dollops of pesto and use a spoon or a pair of tongs to toss the pasta and the pesto together so the pesto melts and completely coats the pasta.

For a pasta dish that's traditional to Liguria, the birthplace of pesto, you can cook some green beans and peeled, cubed white potato in the pasta water and toss it with the pasta.

Method

• In a food processor or a blender, pulse pine nuts and garlic together until nuts are finely ground. Add basil leaves and process until the leaves are finely chopped.
• With blender running, add olive oil in a steady stream. Some food processors have a feed tube that has a special "pinhole" opening that is designed for slowly drizzling liquids into the work bowl - if yours does, use it to add the oil now.
• Stop food processor, add the butter and parmesan cheese, process until they're completely incorporated and the mixture is pastelike. Season to taste with salt and pepper.