Basil Pesto

The recipe below is adapted from America’s Test Kitchen, the only cooking show I watch with any regularity. It has two secret techniques that set it apart from other recipes. First, the basil leaves are bruised before they are mixed with the other ingredients to allow their essential oils to mix with the pesto more readily. Second, the garlic is roasted before it is mixed with the other ingredients to so that it doesn’t overpower the pesto. The best pesto recipe I’ve found to date.

To prepare:

Toast the nuts in a dry skillet over medium heat, stirring frequently, until just golden (about 5 minutes). Set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves is golden (about 7 minutes). Let the garlic cool slightly, then peel, and chop.

Place the basil in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

In a food processor, blend the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt until smooth. Stir in the Parmesan and season with salt and pepper to taste.