Pesto is one of those once-exotic foodstuffs that has become ubiquitous on the American table. It hails from the Italian city of Genoa, in Liguria. Don’t limit yourself to pairing it with pasta—it’s sensational on sandwiches, pizza, and even as a topping for vegetables such as tomatoes and corn. A mortar and pestle (preferably large) is the best tool to use for crushing the basil, since it produces a sweeter-tasting sauce (a food processor also works, as long as you don’t overmix). It’s the traditional equipment, after all, that gives the sauce its name. In this recipe the garlic is blanched first to mellow its flavor; if you prefer the pungent taste of raw garlic, omit this step and use only one or two cloves. For variety, add a little fresh parsley, spinach, or arugula, or substitute pine nuts with walnuts or almonds (chopped after toasting). Store pesto in an airtight container, covered with 1/4 inch of olive oil (to preserve color) in the refrigerator.

　　

Ingredients

Makes about 1 cup

　　3 garlic cloves, peeled

　　2 cups loosely packed fresh basil leaves

　　3 tablespoons pine nuts, toasted

　　1/2 teaspoon coarse salt

　　1/3 cup grated parmigiano-reggiano cheese (grated on medium holes of a box grater)

　　1/2 cup best-quality extra-virgin olive oil

　　

Step 1

Blanch garlic Cover garlic in a small saucepan with water by 1 inch. Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.

　　

Step 2

Make pesto With a large mortar and pestle, pound together basil, garlic, pinenuts, and salt until the basil is pulverized and the pine nuts and garlic are pasty, about 10 minutes. Add the cheese and pound to incorporate. Mixing and vigorously, pour in the oil in a slow steady stream, and mix until combined (it will not be emulsified). Serve immediately or cover with a layer of oil and store in an airtight container in the refrigerator up to 3 days.

　　

Ingredients

Step 3

Toasting pine nuts enhances their flavor. Spread nuts evenly on a baking sheet and toast in a 350°F oven, stirring occasionally, until lightly golden, about 10 minutes. Transfer to a plate to cool.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.