Pesto

Large leaf Genovese Basil

Basil is sweet, slightly bitter and the perfect complement to any salad. In the U.S., we associate the velvety leaves with Italian food, but there are so many varieties (more than we can list!) that are used in other cuisines around the world, ranging in flavor from sweet to spicy to slightly bitter.

If you are looking for a way to preserve Basil, then making a large batch of pesto and freezing the extra is a great way to extend this rich, summery flavor into the start of chilly autumn days.

The classic pesto sauce has roots in Liguria on the northwestern coast of Italy. Whether pounded in a mortar and pestle or whirred in the food processor, pestos all have one thing in common: beautiful, fragrant leaves of fresh basil.

The most classic version, which happens to be our favorite, involves fresh basil, raw garlic, Parmigiano-Reggiano, pine nuts and luxuriously fruity Ligurian olive oil. We don't like to mess with a good thing, but a touch of lemon zest really brightens things up. Use it to dress pasta, smear on sandwich bread, dip grilled vegetables or season a bowl of chilled soup.

• Pesto Genovese with Lemon

• Recipe from the Tasting Table Test Kitchen

• Yield: 1 cup

• Prep Time: 10 minutes

• Cook Time: N/A

• Total Time: 10 minutes

INGREDIENTS

• 4 cups loosely packed basil

• Zest of one lemon

• 1 clove garlic, crushed

• ⅓ cup grated Parmigiano-Reggiano

• ¼ cup pine nuts, toasted

• ⅓ cup extra-virgin olive oil, preferably Ligurian

• Kosher salt, to taste

DIRECTIONS

In a food processor or blender, add the basil, lemon zest, garlic, cheese, and pine nuts. Pulse until the mixture is roughly chopped, about 3 to 5 seconds. With the motor running, add the olive oil in a slow and steady stream until the mixture becomes smooth. Season with salt.

Full disclosure thanks to “tastingtable.com” for the above recipe.