Recipes for Pasta

Pesto can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted.

The following recipe substitutes Romano cheese for the usual Parmesan.

Ingredients

• 4 oz. fresh basil (100g)
• approx. 8 oz. extra virgin olive oil (200g)
• 1/3 cup freshly grated Pecorino Romano cheese (In all cases, good quality Parmesan cheese may replace the Pecorino for a milder taste). Crumbled feta cheese also works well for a different taste.
• 1/4 cup pine nuts (optional)
• 4 cloves garlic
• fresh ground pepper and salt to taste

Procedure

Preheat the oven to 425 °F (220 °C). In an ovenproof pan, toast the pine nuts for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning. In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat. Crush the garlic and sauté in the oil until soft, about 2–3 minutes. Combine the basil, garlic, cheese and pine nuts in a food processor or blender and chop finely. While the processor is still running, slowly add the remaining oil to reach a paste-like consistency.

The sauce can be used immediately, covered with a thin layer of olive oil and refrigerated in an airtight container for one week, or frozen for several months. The cheese can be omitted to allow longer storage, as it is most likely ingredient to spoil. Grated cheese is then added right before use.

It’s possible to store it in jars for longer, but it’s advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidizes in the air.

Traditional method

Traditionally, a mortar and pestle was used to make the sauce, but this has generally been replaced by the food processor. Note, however, that the crushing action of the mortar and pestle produces a more intense flavour than the chopping action of a food processor. You can simulate the additional flavor of the mortar and pestle by placing the basil leaves in a plastic bag and crushing them with a rubber mallet or rolling pin prior to placing in the food processor. Indeed, the word “pesto” derives from the Italian for “pestle”, pestello.

Additionally, the cheese was added at the time of use, as it is the most likely to spoil. Pesto without the cheese can be stored at room temperature for up to a month, or refrigerated for several.

Different nuts

A common change in the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios or almonds. This significantly reduces the cost of the sauce. Besides being cheaper, it is also necessary for people with nut allergies.

Creamy pesto

Take two tablespoons of the sauce above in a sauce pot and heat on medium-low. Add one cup light cream, and bring to a simmer. Use for pasta. Serves two.

Sun-dried tomatoes

Replace the pine nuts with an equal quantity of sun-dried tomatoes. Use as above.

Different bases

You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables. For example, many variations include using cilantro (for a more aromatic taste) or spinach (more “bang for your buck”, as spinach is much cheaper than basil, yet still has its own distinct flavor). Try to mix up the standard basil/garlic combo by introducing shallots (sweet onions) into the mix, as it adds a slightly sweet taste to the paste. A good alternate favorite pesto is to mix (fresh) chives, marjoram and thyme with the basil, which produces something akin to Valdostano-style pesto. Another nice variant replaces the basil with equal parts of leaf parsley and spring onions. Arugula may also be substituted for basil with surprising, spicy results.