Classic Pesto

Submitted by Kimberly Felix from The Best Recipe Italian Classics, by the editors of Cook's Illustrated magazine.

Makes about 3/4 cup

Basil often darkens in pesto, but you can boost the color by adding parsley. For sharper flavor, substitute 1 T finely grated peccorino cheese for 1 T of the Parmesan.

1/4 pine nuts, walnuts, or almonds. (I always use pine nuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 T packed fresh parsley leaves (optional)
7 T extra-virgin olive oil
salt
1/4 cup finely grated Parmesan cheese

Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Transfer the nuts to a plate.

Add the garlic to the empty pan. Toast, shaking the pan occasionally, until fragrant and the clolor of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate, cool, peel, and chop.

Place the nuts, garlic, herbs, oil, and 1/2 teaspoon salt in the workbowl of a food processor. Process until smooth, stopping as neccessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the Parmesan cheese, and adjust the salt. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days, or freeze.