Pesto

Pesto is the simple combination of basil, garlic, parmesan, pine nuts, and olive oil (although some purists might disagree). I was quite averse to this sauce growing up, likely because I found the shade of green it gave the pasta to be a bit too uncanny. When I finally did get around to tasting it, which was much later into my life than I would care to admit, I made a mental note to chastise myself for every day I turned my nose up at it, because this stuff rocks. Who could have thought that a simple union of the ingredients mentioned above could result in something so divine? My mother has never really utilized a recipe to create this wonderful greenness, so what follows is based on my observations of her craft as well as my own attempts to make it myself. My advice here is not to get overzealous with the basil, as it can quickly make the sauce bitter, and not to be afraid when the sauce’s exterior loses its verdant shine and takes the color of pond scum, as it is still delectable all the same. The mechanical snarls of the blender make the creation of the verdant delicacy all the more arduous, so do try it, even if you’re sensitive to sound. Additionally, pictured above is the result of my first rodeo with pasta making. Not perfect, as you can see, but more satisfying than simply opening a box of De Cecco and calling it a day.

Ingredients:

Kosher Salt

Black pepper

2 bunches of basil leaves, washed and roughly chopped

6 to 8 cloves garlic, roughly chopped

Small Handful of pine nuts (pignoli)

1 cup grated parmesan cheese

1 ¼ cup olive oil (or more if needed)

Combine all ingredients in a blender and blend until smooth consistency is attained. Add more oil if friction is sparse. Make sure to periodically scrape the sides of the blender with a spoon or rubber spatula to deal with any cheese or basil that may try to escape. Once thoroughly blended, taste for seasoning before removing and either serve immediately or stow in the fridge. Serves roughly 6 to 8.