BASIL PESTO

It was pesto that inspired us to open ’ino—the best pesto we’d ever had,
in Monterosso on the Ligurian coast of Italy. While traveling in the region,
we found the pesto was so compelling, so delicious that we began
eating it everywhere we went—from fine restaurants to street vendors.
We gobbled up all that we could, intent on finding a way to re-create the
vibrancy of Italian pesto using American basil. We learned that a little
softened butter added at the end was the Ligurian secret to a more fullflavored
pesto.

3⁄4 cup extra virgin olive oil
1⁄4 cup walnuts
2 tablespoons pine nuts
1⁄2 garlic clove
1⁄4 teaspoon salt
2 cups tightly packed fresh
basil leaves, rinsed and
spun dry
1⁄2 cup freshly grated
Parmigiano-Reggiano (using
the small holes of a box grater)
1 tablespoon butter, softened to
room temperature


M A K E S 1 C U P

1. In a blender or a food processor, combine the olive oil,
walnuts, pine nuts, garlic, and salt. Pulse or blend until
smooth. Add the basil, in small handfuls, and pulse to
combine. When all the basil has been incorporated,
transfer to a bowl and add the Parmigiano-Reggiano and
softened butter, mixing well to combine. The olive oil
should form a 1-inch layer above the pesto (this keeps
the air out, allowing the pesto to retain its vivid color).

2. Store, covered, in the refrigerator for up to 3 days. Let
come to room temperature and stir well before using.

--simple italian recipe from america