Italian for "Pounded". Really.

I apologize for being so long between posts. I was fighting an upper respiratory goo and so was relying on my standby recipes to get me through. But I'm better now and back in the cooking saddle. Tonight, we tried an Italian standard that I've been afraid to attempt in the past.

Basic Basil Pesto (from EveryDay Food magazine)

coarse salt and ground pepper
1 garlic clove, peeled
1/4 C toasted pine nuts
3 C packed fresh basil leaves (2 1/2 oz)
1/2 C extra-virgin olive oil
1/4 C freshly grated Parmesan

On a cutting board, sprinkle 1/4 tsp salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 TBSP oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper. (makes 3/4 C)

To store: place pesto in an airtight container with plastic wrap pressed against the surface so it doesn't oxidize and turn brown (this happens quickly). Refrigerate, up to 2 days or freeze up to three months.

I loved this. I think the key is toasting the pine nuts. I did not have Parmesan but Romano and it was lovely. I think I used the right amount of basil. I used two bunches but I weighed them and I think I was close.

I made ridged Mostaccioli (basically a Penne with grooves) since it held onto the pesto. I seasoned some shrimp with salt and pepper and sauteed them in the pan I used to toast the pine nuts. I tossed them with the pasta and pesto. Delicious. I also had pesto left over. I may use it to make chicken salad.