Inspired by Bea Lazzaro in her cookbook we own titled Italian Provincial Cookery on page 44. Bought the book in the 1990s and Mary and I have always made pesto this way.
- add enough basil leaves, somewhat compacted, to fill the large food processor;
- add equivalent of 6-8 average size garlic cloves roughly chopped;
- shake evenly coarsely ground fresh black pepper;
- add a little less than a 1/2 tsp kosher salt;
- spread evenly a large pinch of red pepper flakes;
- pour oil from pour spout of the bottle once slowly around then once faster;
- Add 2-3 oz. of creme cheese cut into fourths;
- blend until a rough paste and scrape sides with spatula;
- added walnuts or pecans that have been roasted in a cast iron skillet;
- add grated parmesan cheese;
- blend until mixed and adjust oil to have a slight sheen.
If there is more than one processor of basil then blend it all and put the batches into a common bowl. When all is processed mix together in the common bowl to have one consistent batch.
7/12/2019 – The above was edited/clarified this date to match what we did today that made six 1/2 pints of pesto. This was the first pesto made at the farm.