If we were a professional sports team, and mascots could be live herb plants instead of animals, our mascot would undoubtedly be a giant bunch of fresh basil. Wait, what? That’s right. Basil is our favorite herb by a long shot, and therefore we love all things lathered in pesto. Pasta, sandwiches, salads, right out of the container, whatever – if it has pesto on it, we’re all about it.
We’ve been making pesto for years, but only recently did we actually write down the measurements and ingredients. Except for homemade pesto, we have a “no-measuring” policy in the #NYCFAT kitchen, but it’s a damn shame when you ruin a giant batch of fresh-picked basil because you were too lazy to write down how many tablespoons of oil you used last time you “perfected” the pesto. So, here is our recipe, which is unbiasedly the best pesto recipe on the planet. We use home grown fresh-picked basil, but if you aren’t patient enough to grow your own then buy it from the store and use it right away, or keep the stems in water to keep the basil from wilting until you’re ready to use it.
3 Cups Fresh-Picked Basil
1 Sprig Mint – Optional, but awesome
1/4 Cup Pine Nuts
1/2 Cup Grated Pecorino Romano/Parmesan
2 Cloves Garlic (raw or roasted)
2/3 Cup Extra Virgin Olive Oil
1 tbsp Lemon Juice (optional)
Salt & Pepper
1. Combine the pine nuts, garlic, cheese, basil, and mint in a large food processor.
2. Pulse while slowly drizzling 1/3 cup of the olive oil into the processor.
3. Remove the lid and scrape the basil from the sides of the processor.
4. Pulse on high while adding the other 1/3 cup of olive oil in the processor.
5. Add salt, pepper, and lemon juice to taste.
6. Finish with a drizzle of olive and mix well.