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 Basil
Pesto is traditionally made using a mortar and pestle.
Slowly pounding the basil leaves is the secret to releasing
the herbs full flavor. Since most people don't own a
mortar and pestle, pounding the basil leaves in a ziplock
bag is the best way to achieve a truly flavorful pesto.
Pesto is often tossed with pasta or used as a marinade
for chicken.
2 cups loosely packed fresh
basil leaves, stems removed
1/4 cup pine nuts
1/4 cup freshly, finely grated parmesan
cheese
2 cloves garlic
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 cup olive oil
 Cook
pine nuts in a small heavy pan over medium heat until
nuts are slightly brown and fragrant, about 5-7 minutes.
Set aside and allow to cool.
 Meanwhile
place basil leaves in a heavy duty ziplock bag. Zip
the bag almost all the way closed, leaving a small opening
to allow air to escape. Pound the leaves with the smooth
side of a meat tenderizer or roll several times with
a rolling pin until leaves are bruised, about 2 minutes.
Place bruised leaves, toasted pine nuts, parmesan cheese,
garlic, salt and pepper in a food processor and pulse
until a rough paste is formed. Then with the motor slowly
running, slowly pour the olive oil through the feed
tube until all of the ingredients are well combined,
scrapping the sides of the bowl as necessary. Use immediately
or refrigerate for up to 1 week.
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