This pesto recipe comes from a Philadelphia friend, Larissa J. Mogano.
From her informative and insanely amusing blog:
Pesto! (With change-os)
I followed this recipe (loosely), which I found on the Food Network website. I say loosely because anyone who has ever seen me cook, or do anything for that matter, knows I don’t follow directions very well. So I generally look up about 5 recipes, compare them all and substitute their mundane, expensive or time consuming steps/ingredients with my own, which are obviously better. For example pine nuts are $9.99 for 8oz. and walnuts are $5.99 for 12oz. and I like THREE cloves of garlic. Then I rely heavily on my culinary intuition to guide me through the rest of the process. It works about 90% of the time, except last night’s experiment with Mexican-stuffed squashed. It’s harder than you think to find a Mexican small and agreeable enough to get inside one of those things. If it were easy I’m sure the tea-baggers would be diligently finding a way to make squash smaller and stop importing them from Mexico as we speak. I won’t be using that stupid, racist culinary website anymore.
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts (substituted for one “fistful” of walnuts)
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
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