Pesto by the Food Processor Method

This pesto uses a food processor for the basil, oil, pine nuts, and garlic, then finishes by mixing the cheeses in by hand. Softened butter is worked in at the end, and a little pasta water loosens it right before tossing.

Pesto by the Food Processor Method

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Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 cups tightly packed fresh basil leaves 480 ml
• 1/2 cup extra virgin olive oil 120 ml
• 3 Tbsp pine nuts 45 ml
• 2 garlic cloves chopped fine before putting in the processor
• Salt
• 1/2 cup freshly grated Parmigiano-Reggiano cheese 120 ml
• 2 Tbsp freshly grated Romano cheese 30 ml
• 1 1/2 lb pasta 680 g
• 3 Tbsp butter softened to room temperature (40 g)

Equipment

• Food processor

Method

 

1. Briefly soak and wash the basil in cold water, then pat it thoroughly dry.
2. Process basil, olive oil, pine nuts, garlic, and an ample pinch of salt until smooth and creamy.
3. Transfer to a bowl. Mix in both grated cheeses by hand, then mix in the softened butter until evenly distributed.
4. When spooning over pasta, loosen the pesto with 1 to 2 tablespoons of the hot pasta water.

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