I highly recommend making the pesto in a food processor. Or a powerful blender. Otherwise, the texture will be stringy and unpleasant. These measurements are approximate. The most important pesto-making advice I can give is that it's key to taste it several times. It will need adjusting in order to balance the flavors. And play with using different kinds of cheeses or nuts or greens. If you use any firm vegetables or greens, make sure you blanch them first in salted water. Be careful and only add the salt at the end because sometimes the pesto is almost salty enough from the salted water, the anchovies, and the parmesan. If you reheat it, do it over very low heat and add a splash of water and olive oil to keep it moist and to prevent the pesto from sticking to the pan or browning.
Oct. 1, 2021, 11:49 a.m.
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