Fresh Herb Pesto

Recipe courtesy of Chef Joseph Fasy
as seen on episode “State Farmers Market“, season 2

• 1 large bunch of fresh herbs, leaves only, washed and dried (basil, parsley, mint, oregano, tarragon or a medley of your choice)
• 
4 medium cloves of garlic
• ¼ cup of nuts (pine-nuts, walnuts, pistachios, pecans, hazelnuts or almonds)
• 
roughly 3/4 cup, loosely packed and freshly grated Parmesan, Asiago, or Romano cheese
• 3-4 tablespoons of extra-virgin olive oil
• Pinch of sea salt and freshly ground black pepper to taste

Method One:

• Using a food processor:
• Pulse nuts lightly, one or two small bursts
• Add herbs and pulse lightly again
• Add garlic and process until a chunky consistency is reached
• Turn processor on and drizzle in olive oil adding more if necessary
• Remove pesto from machine and fold in Parmesan, sea salt and black pepper

Method Two:

• Using a very sharp mezzaluna or chef’s knife: Start chopping the garlic along with about 1/3 of the basil leaves.
• Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop again.
• Add about half the pine nuts, mince.
• Add the rest of the pine nuts, mince.
• Add half of the Parmesan, mince.
• Add the rest of the Parmesan, and mince.
• The mince should be very fine, transfer to a mixing bowl and add olive oil, sea salt and black pepper to taste.

Tags: Fresh, Herb, Pesto

Category: Recipes