(As read and prepared by Alex Tuller for the September 29, 2005 podcast)
I make my pesto in the mostly in food processor because I am always in a rush. And right now the garlic is great and the basil is still great if you’ve been picking it regularly.
2 cups fresh basil
1/2 c extra virgin olive oil
1/4 cup lightly roasted walnuts
2 cloves chopped garlic or 4-5 cloves roasted garlic cloves
1/2 c fresh grated parmigiano
2 tbs grated romano
2 T softened butter
Wash and dry basil. Put basil, olive oil, chopped garlic (or squeeze in roasted garlic), and a big pinch of salt. Process until creamy and smooth. Transfer to a bowl and mix in the cheese and thoroughly combine it. Next mix in the softened butter.
If you want to freeze pesto, we suggest you do this without the cheese and butter added.
If you are making dinner and using it up immediately, when spooning it over the pasta, dilute it just a tablespoon or two with the hot water that you’ve been cooking the pasta in.
YUM!! Really good with gnocchi.