Tom Slayton's Basil Pesto
Tom Slayton is a VPR commentator, veteran journalist and editor-emeritus of Vermont Life magazine.
Pesto, as most gardening Vermonters know, is that green, basil-infused
sauce that turns spaghetti from ordinary to sublime and goes so well
with soups and risottos and other Italian gastronomic delights. Like
sweet corn and home-grown tomatoes, your own pesto is one of the true
touchstones of summer.
2 cups packed basil, washed and dried thoroughly
1 large clove garlic
1 tsp. salt
1/2 cup olive oil
1/3 - 1/2 cup grated parmesan or romano cheese
1/4 cup pine nuts or walnuts (optional)
Chop garlic in a food processor and chop until fine. Add basil and salt and chop. With food processor running, slowly add olive oil and blend until emulsified. Add cheese* and blend until smooth. Add nuts if desired and pulse a few times.
This is a concentrated version of pesto and may be "stretched" by mixing in a bit of the pasta's cooking water before serving.
*If freezing, you can omit the cheese and add it before serving, if desired.
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