Classic Pesto

NOTE: Basil usually darkens in homemade pesto, but you can boost the green color by adding the optional parsley. For sharper flavor, substitute 1 tablespoon finely grated Pecorino Romano cheese for 1 tablespoon of the Parmesan. Serve with long, thin pasta or a shape, like fusilli, that can trap bits of the pesto. Pasta with pesto can be served immediately or allowed to cool and eaten at room temperature.

INSTRUCTIONS:

1. Toast nuts in small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.

2. Meanwhile, bring small saucepan of water to boil (or use boiling water for cooking pasta). Lower skewered garlic into water (see figure 13); boil for 45 seconds. Immediately run garlic under cold water. Remove from skewer; peel and mince.

3. Place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised (see figure 14).

4. Place all ingredients except cheese in workbowl of food processor; process until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl, stir in cheese, and adjust salt. (Cover surface of pesto with sheet of plastic wrap or thin film of oil and refrigerate for up to 5 days.) Thin with ¹/₄ cup pasta cooking water before tossing with pasta. Reserve additional ¹/₄ cup pasta cooking water and use as needed to moisten sauce.

VARIATIONS:

Mint Pesto

Replace basil with equal amount of mint leaves and omit parsley.

Arugula Pesto

Replace basil with 1 cup packed fresh arugula leaves and increase parsley to 1 cup packed. Reduce Parmesan to 2 tablespoons; add ¹/₃ cup ricotta cheese at same time as Parmesan.