Pesto sauce recipe - made with a Chef's Knife or Mezzaluna
by Elaine Woo
(Huntington Beach, CA, USA)
This is the pesto sauce recipe I used to make pesto in the days when I was a poor college-student.
Of course, I did not have a blender or food processor, not to mention a mortar and pestle. What I did have was a sharp cooking knife.
So, for all of you hungry pesto-loving college students, or folks who just like to chop, I offer this recipe for you.
Please note: I like to include a few pine nuts whole. If you elect to use another nut, then in the spirit of this pesto, chop them up a bit! (The nuts are optional.)
I usually ate this pesto sauced tossed in linguine pasta with a little extra-virgin olive oil. I also love this pesto as a sauce for piping-hot French bread mozzarella pizza. Please make sure your knife is really sharp or you will bruise your basil.
• 1/4 cup pine-nuts whole and shelled (if you substitute another nut,like walnut, then coarsely chop)
• 2 cups fresh basil leaves. loosely-packed
• 1/3 cup fresh parsley leaves (substitute Italian parsley if available)
• 3 or 4 fresh peeled garlic cloves (scale back the garlic if surrounded by alliophobes!)
• 1/2 cup freshly grated Parmsan cheese (or Parmesan and Romano combined)
• 1/4 cup extra-virgin olive oil
• Sea salt
Place the basil, parsley, garlic and a pinch of salt on a cutting board.
With a sharp chef's knife (or half-moon-shaped mezzaluna, chop as finely as possible.
Scrape into a bowl and add cheese(s), olive oil and nuts (optional).
Mix together into a paste.
Yields about 2 servings. Or one serving for one hungry college student!