Pesto
1 large bunch of basil, leaves only, washed and dried 3 medium cloves of garlic one small handful of raw pine nuts roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil
Special equipment: large mezzaluna for chopping The technique here is: chop a bit, add some ingredients, chop some more.
One key to perfect pesto is chopping all the ingredients by hand, preferably with a sharp mezzaluna or knife. I gave my double-bladed mezzaluna to a friend last year because it was collecting dust (I also didn't like how ingredients would get stuck between the blades), but have a large half-moon shaped pizza cutter that works like a dream: http://www.amazon.com/gp/product/B001TA7EIG?ie=UTF8&redirect=true&tag=heidiswanson-20
Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake" pan. Transfer the pesto "cake" pan to a small bowl (not much bigger than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.
You'll notice this recipe doesn't have any added salt (just the saltiness from the cheese.
This pesto will keep a bit in the refrigerator, but it really hits its peak when served soon after it is made.
Makes about 1 cup.