Justyne's Perfect Pesto

Scoop the BASIL stems and all, into the basin of the blender\processor. Run. Continue to run while adding all the ingredients. Add OIL last and just add to your preference. I add about a half cup until the mixture is thick but spreadable. Scoop the pesto into a glass jar and cover with a layer of oil,and use a tight lid, this keeps the pesto preserved for about a month (so I’ve been told although mine disappears long before it runs the risk of spoiling).

You can always use grilled garlic for a smoother flavor, I’ve even substituted cilantro for basil and walnuts for the pine nuts for a great spread for skirt steak on corn tortillas.

I love my traditional pesto diluted with more olive oil as a smearing for grilled meats, think salmon or shrimps as well as pork or lamb,chicken or steak.. You can also thin this out with oil and white wine vinegar for a lovely salad dressing over slices of fresh tomato. Also nice mixed inside omlettes or quiches or just thinned out as a dip for bread.

I did something really fancy just this week by lining the plates with thinly sliced beef carpaccio,then adding a big dollup of black ink pasta tossed with pesto to the center of each plate. Heavenly I bet you can get carpaccio cut beef at Whole Foods by the butcher. Good luck with the pesto.