Nothing says summer like pesto made with fresh fragrant basil leaves. When you wash the leaves, make sure to dry them thoroughly. I finely grind the Parmesan in a food processor fitted with the metal blade; the cheese weighs 2 ounces for the 1/2 cup asked for. Other grinds will yield different weights. This recipe produces enough sauce for 1 pound of pasta.
Pesto Sauce
Makes a scant cup
- 3 tablespoons pine nuts
- 1 1/2 ounces (about 2 packed cups) fresh basil leaves
- 1/2 cup extra-virgin olive oil, divided
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 cup (about 2 ounces) ground Parmesan cheese (See headnote.)
Place the pine nuts, basil leaves and 1/4 cup of the olive oil in the bowl of a food processor fitted with the metal blade. Process until the basil is finely chopped. Add the salt, cheese and remaining 1/4 cup olive oil and process until the pesto is smooth and well blended.
STORAGE: If not using the pesto right away, store it in a covered container, with a layer of olive oil drizzled over the top, in the refigerator for up to 3 days, or freeze the sauce for up to 3 months.
