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1
I like to smash the garlic, slip off the peels, and mash the cloves with salt with a mortar and pestle.
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2
I scrape that out into a food processor, add the basil and pine nuts, and process to a paste, scraping down the sides.
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3
This method seems to mash the garlic more thoroughly, but you can just dump everything into the food processor and let it do the work.
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4
Slowly add 1/2 cup of the olive oil, and process until well blended.
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5
Transfer the pesto to a small jar, and pour the remaining olive oil on top.
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6
If you are using the pesto as a light sauce to dress cold meats, fish, or poultry, you may want to hold back on the pine nuts.
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7
But add them when you want to dress a pasta.
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8
For that, all you need is a big pot of salted boiling water and 2 or 3 ounces of spaghetti or other pasta.
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9
When the pasta is aldente, drain and toss with about 1/4 cup of pesto and lots of grated Parmesan.
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10
Season, of course, to taste.
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11
Because mint grows so much more abundantly than basil in northern Vermont, Ive tried adding mint to my pesto, following Ed Giobbis advice, and it gives it a slightly different, pleasant kick.
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12
Add about 3/4 cup mint to the above ingredients, and you might include an additional garlic clove.
