The Proof Is In The Pesto. Staple Pesto Recipe and The Dip-To-End-All-Dips

Pesto

 

A friend of mine recently commented that I put pesto in everything.  She is right.

This is the first time I’ve ever measured the proportions of this “recipe.” I’ve always done it by eye, feel free to mess with the proportions accordingly. Pesto is a basic Italian staple and can be used in a variety of settings, on its own as a sauce, or mixed into canned tomato soup for a homemade flavor.  My personal favorite off label use is in Pesto Dip, the recipe you will find below.

 

 

INGREDIENTS

¼ Cup Pine Nuts

Large Bunch of Basil, Enough for

3 Cups Leaves Slightly Packed

2 to 3 Cloves of Garlic

1/3 Cup Oil (Extra to Cover if Storing)

½ Cup Parmesan or Romano Cheese

 

 

 

 

To begin, you want fresh basil and lots of it. If it’s slightly bruised, don’t worry, it is about to get pummeled. Do not use slimy or blackened leaves, those are past their prime and will ruin the taste. Remove the leaves from the woody stems.  A little bit of the more delicate stems by the leaves are fine, they blend in without disrupting the flavor or texture.  You want to clean the leaves VERY well. Basil is grown in sandy dirt, and, if you don’t get it all off it will make your pesto gritty. I clean the basil by first removing the roots, if any, then placing the plucked leaves in water, swishing and emptying the bowl, then refilling and repeating. I finally swish the leaves and let the dirt settle at the bottom, then remove and ring out the leaves to place directly into the food processor.   
 

 

Run them through a salad spinner if you have one.

 

Once the basil is cleaned and waiting to be added the food processor, remove the skins from two to three cloves of garlic. I remove the skins by crushing under the flat side of a large knife.

 

 

 

I used three because I LOVE garlic, but, would recommend two for the garlic-breath-averse.

 

 

Place the olive oil and the garlic into the food processor or blender with the pine nuts, and blend until smooth.

 

 

 

If you can’t find pine nuts, cashews will work as a substitute. I prefer not to use a huge amount of oil  when I prepare pesto, because you can always thin it with more oil or pasta water when you serve on pasta. Also, if you store it, it’s kept under an extra layer of oil.

 Add the clean basil to the food processor and blend by pulsing.

 

Check the mixture as you go along to make sure all leaves are pushed down, and then continue to pulse until fully mixed to almost a paste, but still a little leafy.  

 

Add the parmesan and blend again until mixed. 

 

Ready to serve! 

Store any unused portion under a layer of oil in the refrigerator or freezer to last longer. Makes about one cup.

NOTE:  If you want to make extra pesto to freeze, remove the portion you wish to freeze before the cheese is added and cover with a thin layer of oil before placing in the freezer. To serve, just defrost and add the cheese.  

 
 

CREAMY PESTO DIP

I came up with this recipe almost three years ago on St. Patrick’s Day. I was looking for something green to bring to a party in Southie and had pesto handy in the refrigerator. Ta-da, Pesto Dip was born.  It’s since become a party stable and has been affectionately renamed “Pesto Crack Dip.”   It is simple and fast to make. You can make it in a mixer, or just using a bowl and mixing spoon. I strongly recommend homemade pesto, but if you need to use store bought, use the type in the refrigerator section, and, be sure to drain the excess oil.

 

 

INGREDIENTS

½ Cup Pesto

¾ Cup Sour Cream

4 oz (1/2 Block) Cream Cheese

¼ Cup plus 1 Tablespoon Mayonnaise

 ¼ Cup Parmesan or Romano Cheese

 

 

Combine all ingredients in a mixing bowl or food processor.

 

 

Blend until smooth and bright.

 

 

 

 

Best when served with red peppers, carrots, and celery or with crackers and bread.  If by some miracle you have leftovers, it is fantastic as a base for a white pizza or as a sandwich spread.