Pesto - Marcella Hazan

1. 1

   Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.

2. 2

   Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.

3. 3

   Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.

4. 4

   When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.

5. 5

   When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.

6. 6

   Freezing pesto: Make the sauce through to the end of Step 2, cover with a layer of olive oil and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.