The traditional sauce of the Liguria region of Italy showcases fragrant basil at its peak, toasted pine nuts, Parmigiano Reggiano cheese and good olive oil, in this case our award winning Durant Frantoio extra virgin olive oil. Recipe courtesy of Chefs Eric and Sara, Culinary Directors for Durant at Red Ridge Farms.
8 oz fresh basil leaves (approximately 2-3 loosely packed cups)
1 cup grated Parmigiano Reggiano cheese
½ cup lightly toasted pine nuts
3 garlic cloves, peeled and roughly chopped
1 tsp Durant Fleur De Sel Salt
1 cup Durant Frantoio Extra Virgin Olive Oil
½ tsp ground black pepper
In a food processor, add 2 tsp. of the olive oil with the cheese, pine nuts, garlic, sea salt and black pepper.
Process until finely ground.
Add remaining olive oil and the basil leaves and process until smooth.
Notes/ Chef's Notes
What’s summertime without Pesto? The traditional sauce of the Liguria region of Italy showcases fragrant basil at its peak, toasted pine nuts, Parmigiano Reggiano cheese and good olive oil, in this case our award winning Durant Frantoio extra virgin olive oil. Quality ingredients are the key when making a great pesto, and by simply changing the herb, nuts or cheese, you can come up with your own flavorful pesto inspired by the seasons. Try substituting toasted walnuts or hazelnuts for the pine nuts or using parsley and mint instead of basil. Substitute crumbly feta or California dry aged jack for the Parmigiano Reggiano, the combinations are endless! Enjoy simply with your favorite pasta, atop a classic Caprese salad of tomatoes and mozzarella, or slather all over the summers first sweet corn!
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