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Basil Pesto

By: Filippo Berio Olive Oil

"Garlic infused olive oil is processed with fresh basil and parsley, pine nuts, and Parmesan and Pecorino Romano cheeses to make this delicious pesto sauce."

Rate/Review | Read Reviews (8)

Servings (Help)

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Original Recipe Yield 32 tablespoons

Ingredients

1 cup Filippo Berio Extra Virgin Olive Oil
1 head garlic, cloves peeled
2 cups tightly packed fresh basil leaves, divided
1 cup tightly packed fresh flat-leaf parsley leaves, divided
1/2 cup pine nuts, toasted and cooled, divided
1/2 teaspoon salt, divided
1 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese

Directions

In a glass measuring cup, combine the oil and the garlic. Cover with waxed paper.
Microwave for 30 seconds. Reduce the setting to low; microwave for 3 minutes, or until bubbly and fragrant. Allow to cool to room temperature.
In a food processor, combine half of each of these ingredients: basil, parsley, pine nuts, salt and garlic oil. Pulse 20 times, or until coarsely chopped. Scrape the sides of the bowl. Process for about 2 minutes, or until a paste forms.
Transfer to a mixing bowl. Repeat with the remaining ingredients. Transfer to the bowl. Stir in the Parmesan and the Pecorino Romano.

Footnotes

To freeze
Spoon the pesto in 1-tablespoon mounds onto a waxed paper lined tray. Place in the freezer for several hours, or until solid. Transfer the pesto mounds to a plastic freezer bag. Return to freezer for up to 6 months.
Variations
This pesto recipe really makes the most of herbs fresh from the garden or the produce counter: while the Italian recipe calls for basil and parsley, you can be inventive with other green herbs, including mint, cilantro and sage combined with parsley. You can also substitute other nuts, such as walnuts or macadamia nuts, for the pine nuts.
Use the garden fresh flavor of Basil Pesto to brighten a variety of dishes. Here are some ideas
Crostini: Cut Italian bread into 1/2-inch thick slices, then into pieces about 2-inches square. Spray or brush with Filippo Berio Extra Virgin olive oil. Broil for a few minutes until golden. Top each toast with a slice of ripe tomato and a dab of Basil Pesto. Or, mix Basil Pesto with ricotta cheese to taste. Spread on the crostini.
Risotto: Stir several tablespoons of Basil Pesto into your favorite recipe for basic risotto. Add cooked shrimp, scallops, or chunks of boneless chicken.
Pasta: Basil Pesto from the freezer is an instant sauce for fettuccine, spaghetti or other types of pasta. For each pound of pasta that's cooked, reserve about 3/4 cup of the cooking water. Drain the pasta and return to the pot. Add 8 tablespoons Basil Pesto or more to taste. Add enough of the reserved cooking water to loosen the sauce.
Vegetable and Pasta Salads: Add several tablespoons of Basil Pesto to your favorite potato or pasta salad. Soups: Stir several tablespoons of Basil Pesto into vegetable soup, bean soup, or chicken noodle soup.
Grilled Vegetables, Poultry or Seafood: About 2 or 3 minutes before grilled chicken, shrimp, salmon, swordfish, bell peppers, zucchini, eggplant, or mushroom are cooked through, brush both sides with Basil Pesto. Serve with additional pesto for passing at the table.
Dressing for Leafy Greens: Because Basil Pesto is made with Filippo Berio Extra Virgin olive oil, it's a ready-made salad dressing. Just dollop 2 tablespoons in a large bowl. Add 2 to 3 teaspoons of wine vinegar or lemon juice and whisk. Add clean leafy greens and toss. Garnish with freshly ground black pepper.
© 2001 Pergola West, Inc.