Well, perhaps this method is not as quick as a modern-day food chopper, but in my opinion there is no better way to make pesto---plus, cleanup is much easier using a mezzaluna or a sharp chopping knife (which I always appreciate!) And I find there is also something extra satisfying replicating recipes just as our grandmothers would have done. :-)Because of the simple ingredient list---fresh basil, garlic, pine nuts, Parmesan, and olive oil---pesto falls under my favored "5 or less" recipe category. If you do follow the Gevonese nonna technique linked above, I do recommend tasting frequently to ensure the correct balance of ingredients. For example, in the batch I prepared yesterday for our Sunday picnic lunch, I only used two cloves of garlic because they were perhaps a tad on the large side. Had I used the recommended three, the garlic flavor would have been overwhelming.
A jar of pesto is a wonderfully versatile condiment to have in the refrigerator. It can be generously added to cooked pasta, for one, but it can also be spread on a baguette topped with cheese, tomato, and onion or added to a tuna and garbanzo bean salad---two ways we used it for our outing today. It also can be spread on grilled fish or a pizza base, stirred into soups or potato salads, or baked into vegetable and cheese tarts. The possibilities seem endless! Enjoy! :-)
