Thursday, December 27, 2007

Pesto Sauce - LA Times

Note: Adapted from Nancy Silverton and chef de cuisine Matt Molina of Pizzeria Mozza.
Pesto sauce
3 tablespoons pine nuts
2 to 3 garlic cloves, peeled and finely chopped (about 1 tablespoon)
1/4 cup plus 2 tablespoons chopped fresh basil leaves
1/4 cup plus 2 tablespoons chopped flat-leaf parsley leaves
1 teaspoon kosher salt1/2 cup good-quality olive oil
1/4 cup finely grated Parmigiano-Reggiano
1 tablespoon fresh lemon juice or to taste

1. Heat the oven to 325 degrees. Spread pine nuts on a baking sheet and toast in the oven for 8 to 10 minutes, until lightly browned. Let cool.
2. Using a mortar and pestle, pulverize the pine nuts, garlic, basil, parsley and salt into a smooth paste. Slowly drizzle in the olive oil and add the Parmigiano-Reggiano, mixing well to incorporate. Just before serving, season with lemon juice and additional salt to taste.