Three varieties of basil combine to make a powerfully fragrant and versatile topping for pasta, chicken, or fish.
•For a smoother texture, make pesto in a blender, scraping down sides frequently before adding oil.
•Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
•Pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.
•For pasta with pesto: Put 2/3 cup pesto in a large bowl. Cook 1 lb linguine or spaghetti until al dente, then whisk about 1/3 cup pasta-cooking water into pesto. Add drained pasta to pesto with salt and pepper to taste, then toss well. Serve with additional grated Parmigiano-Reggiano.
Recipe information
Total Time
45 min
Yield
Makes about 2 1/2 cups
Ingredients
Preparation
Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 teaspoon pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated.
