September 1, 2014, Labor Day – The base recipe for this pesto came from page 161 of our copy of Cook’s Illustrated Cookbook. We had about 10 cups of smashed pesto leaves grown in the back yard.
“WHY THIS RECIPE WORKS”
“Our goal in developing our pesto recipe was to heighten the basil and subdue the garlic flavors so that each major element balanced the other. We started with plenty of fresh basil, pounded to bruise it and release flavorful oils. To tame the raw garlic edge, we toasted it, toasting the nuts as well to give them flavor. We used a food processor to combine the ingredients in our pesto recipe quickly and easily, then thinned out the mixture with a little pasta water before tossing with the pasta; this allowed for good distribution throughout the pasta, softened the flavors, and highlighted the creaminess of the cheese and nuts”
- 4 cups fresh basil leaves that had been bruised in a zip lock bag by rolling the beating the bag with a rolling pin
- 6 large cloves of garlic, unpeeled toasted in a cast iron skillet then pealed, trimmed and roughly chopped
- 1/2 cup walnuts toasted in the cast iron skillet over medium heat
- Kosher salt and fresh ground black pepper to taste
- Drizzeled enough olive oil to make a thick paste as the ingredients spun in the processor
- 1/4 cup roughly grated parmesan cheese stirred in after processing
- Toast the nuts in a cast iron skillet over medium heat, stirring frequently, until fragrant, about 5 minutes; set aside.
- Added the garlic to the empty skillet and toasted over medium heat, shaking the pan occasionally until the garlic cloves had a few dark brown roasted spots from the hot skillet. Removed husks once the garlic has cooled.
- Put the basil in a heavy-duty 1-gallon Zip-lock bag. With an italian rolling pin squeezed out the air and rolled on both sides in alternating directions. Then pounded the flatten bag across one direction then another then flip and repeated so all the leaves were bruised.
- Processed everything but the cheese–scraping down the sides of the processor to be sure it is consistent–until smooth. Moved to a mixing bowl and stirred in the Parmesan and adjusted the salt.