Pesto...mmm one of, if not, my favorite sauce. Typically this is done with a pestle and mortar, so if you have one just substitute it for the "blender" aspect. Also most use only basil, I use basil, parsley and oregano for some extra flavor. So here is my rendition:
1 package of basil from the super market. If you have home grown pick 2 nice handfuls of basil leaves.
1 handful fresh flat leaf parsley - easily found in supermarket
1/2 a handful of fresh oregano - easily found in supermarket
3 to 5 cloves of garlic - I say this because I love garlic and use more, if you don't you can use less but 3 is nice
Olive oil
Salt and white pepper
1/2 handful Pine nuts - pignoli nuts - I toast these in a small pan until they turn slightly tan - but you can use them raw
1 good handful of grated Parmigiano reggiano cheese
In a blender, combine the basil, parsley, oregano, pine nuts, garlic, cheese and enough olive oil to cover the bottom. Set the blender to chop and give it about 15 seconds. Then scrape down the sides of the blender bowl with a spatula and add a little more olive oil. Turn the blender to puree and slowly drizzle in more olive oil. You want to keep adding until the mixture thins out, but no more. You want it to be thick since the water from the pasta will thin out the sauce.
Once the mixture comes lose from the sides of the blender bowl is probably a good time to stop and taste.
Add some salt and white pepper mix again and then taste again till you have your desired flavor.
This should yield about 1/2 pint or so, the perfect amount of sauce for 1 lb. of pasta. Many people use many different cuts for each type of sauce, I like my pesto with a farfalle (bowtie) pasta, penne rigate or a fusilli (cork screw), but any cut will do. Just cook, drain most of the water and throw it in a bowl, mix it up and server....enjoy!
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