Quote Originally Posted by surgtech1956 View Post
I've never had 'pesto'. Its easy to make?
Yes!

If you haven't had it before try some of the commercial stuff that's widely available so you you have an idea of taste and texture before you make it. Homemade is best!

If you have a blender or cuisinart fill to the tip top with fresh basil leaves. Just the leaves, not stems, flowers and all. Add lots of whole peeled garlic cloves. No, more than that. Pesto means "it smells". Add more garlic

Press start with the top of the blender on but leave an opening.

Drizzle in a great olive oil while it's going till you have a very thick paste.

Add pine nuts, freshly grated parmesan cheese, whir the blender again. Done.

I use a tiny bit of fresh lemon juice to keep it green. Voila! pesto.

I feel you should never heat pesto sauce, it gets brown and or separates, gets oily. Your pesto should be at room temp and toss into the fresh hot pasta.

Master this and there are so many variations; spinach pesto, arugula, cilantro pesto ...