I have to admit, one of my all time favorite things to eat is has always been a good pesto. Clearly, not all pestos are the same, and it really depends on the mix of ingredients. At this point it's a to each their own issue. So this is mine. After ongoing trial and error, this is the pesto I have discovered for myself to be the best. As for the how-to, there's really not too much to it. It's the same for most ingredients.
What Goes In It
Basil of course comes first and foremost. However, I have discovered that aromatic basil also combines really well with parsley. So normally I take half-and-half of each. So much for the greens. Instead of the pricey pine-nuts (yes, even in a country like Mexico, were they're grown in extensively, they are a bit expensive) I prefer using pecan nuts - a good generous amount. A few cloves of garlic, salt, and can't forget about the olive oil.
Sequencing it in the Blender
To make sure they get blended well together, the order of things are important. First I add the salt, the nuts and the garlic. I cover them half-way with oil, and bled it all together. So far easy. Next come the leaves. Here I take my time, adding it bit by bit, otherwise the blender ends up running without blending, as all the stuff gets caught above the blades. Even this way, I need to stop and give it a bit of a stir, pushing things down into the already blended mix.
Done!
Now the pesto is ready to be applied. And there's really no need to use it exclusively as a pasta sauce. Here I cut a few slices of bread, spread the pesto on top, and added some cheese. Very delicious!
