basil pesto sauce

Kathryne Taylor attributes pesto’s origins to Liguria in Italy and uses a food processor for her basil version. This selection chooses pine nuts from her offered nuts and seeds.

Fresh basil leaves are washed and dried before use. The selected raw pine nuts are toasted in a skillet, stirred until fragrant, then transferred to a bowl to cool.

Basil, cooled pine nuts, grated Parmesan, lemon juice, roughly chopped garlic and fine sea salt are combined in a food processor. Extra-virgin olive oil is drizzled in slowly while the machine runs.

Processing continues until the sauce is blended but still textured, with the sides scraped as needed. More of the same salt, Parmesan or olive oil can adjust its flavor and consistency.

The author describes herbal, nutty and garlicky flavor and offers cold or warm service. This selection keeps the sauce separate from her pasta, pizza, sandwich and salad uses.