Pesto is an Italian sauce.  Unlike sauces derived from the mother sauces, Pesto is made by grinding herbs together with oil.  Pesto is traditional made with a marble mortar with a wooden pestle, but these days it’s usually made with a food processor.  Pesto is super easy to make and can be used in many different applications.  The base ingredients for the classic pesto are garlic, pine nuts, basil, salt, Parmigiano-Reggiano, and extra virgin olive oil.  Depending on the application and availability of ingredients (and budget) some items can be fully or partially substituted.  But first, let’s look at the classic pesto:

Classic Pesto

Ingredients

• 2 1/4 cups lightly packed fresh basil leaves
• 1/2 cup pine nuts, toasted
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 2 cloves garlic
• 3/4 teaspoon salt
• 1/3 cup of extra virgin olive oil

Directions

1. Blend the dry ingredients in a food processor until the herbs are finely chopped.
2. With the machine running, gradually blend in the oil until the mixture is smooth and creamy.

It is easy being green.

You can use the pesto as a sauce for pasta, as a spread for sandwiches, a topping for meats and vegetables, or just about any other application you can think of.   Remember, you can always make substitutions.  You may want to use walnuts instead of pine nuts.  Maybe substitute some of the basil with mint, parsley, or cilantro.  Maybe use olives instead of basil.  Parmesan works well in the place of  Parmigiano-Reggiano.  Need a little kick of acidity?  Add a few tablespoons of fresh lemon juice.  Have fun with it.

This classic pesto works great on pasta:

Classic Pasta and Pesto

Ingredients

• Classic Pesto
• 6 cups chicken stock (you can use water if you must)
• salt
• 1 pound pasta
• Parmigiano-Reggiano or Parmesan
• Red Pepper Flakes

Directions

1. Salt the stock and bring it to a boil
2. Boil the pasta for 7-10 minutes (Al Dente)
3. Drain pasta and toss with pesto
4. Grate Parmigiano-Reggiano
5. Season with red pepper flakes

Whole Grain Pasta with Basil Pesto

Mint and Lamb go together perfectly.  Let’s make a mint-bail pesto to go with a rack of lamb:

Rack of Lamb with Mint-Basil Pesto

Ingredients

• 1 1/2 cups lightly packed fresh mint leaves
• 3/4 cup lightly packed fresh basil leaves
• 1/2 cup pine nuts, toasted
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons fresh lemon juice
• 2 garlic cloves
• 3/4 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Directions

1. Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
2. Preheat the oven to 400 degrees F.
3. Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat.
4. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet.
5. Repeat with the remaining 2 lamb racks.
6. Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare.
7. Transfer the lamb racks to a work surface. Set aside for 10 minutes.
8. Cut the lamb between the bones into single chops.
9. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.

Can you say "Meat Lollypop" ?

One more quick idea.  Substitute olives for the basil and use that on your next turkey club!  You’ll love the results.

The power of pesto …