For your convenience, here is the original recipe.
I ran into a few problems here: pine nuts are really expensive right now, I didn't have Pecorino Romano cheese, I only had two cups worth of Parmigiano-Reggiano cheese, I didn't have Bush Basil or Parsley. I ended up making some substitutions and halving the recipe. I used the three types of basil I have growing in my garden. I also assumed Sweet Basil is the same as Italian Basil so I used mostly that. Here's what I ended up with:
Three Basil Pesto
Three Basil Pesto on a bed of spaghetti with chicken and homegrown eggplant.
2 Garlic Cloves
1/2 Cup Walnuts (not chopped yet)
2 cups Parmigiano-Reggiano Cheese, grated
2 1/2 cups 3 types of FRESH Basil Leaves. Mine worked out something like this
1 1/4 Cups Sweet Basil Leaves
3/4 Cups African Blue Basil Leaves
1/2 Cup Lemon Basil Leaves
2 1/2 Tbs Olive Oil
1 tsp Black Pepper
Splash of Lemon juice
More basil than I thought necessary (along with the rest of the ingredients in the back) turned out to be just enough to half the recipe. Picking the basil took forever.
Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs and pepper and process until chopped. Add remaining basil one handful at a time, pulsing after each addition until finely chopped. With motor running, add oil and blend until incorporated.
I put the end result over spaghetti, grilled chicken (with truffle salt!) and eggplants I had picked from the garden a few days before.
- It was tasting too cheesy for me (I never thought I'd say that), so I added a splash of lemon juice. Eric thought I could have added more nuts instead, but the lemon juice turned out well.
- For a smoother texture, make the pesto in a blender. Make sure to scrape down sides frequently.
- Pesto can keep for a bit in the fridge, but it will brown (yes, even with lemon juice) so be sure to cover the surface. It can be kept frozen for a few months as well, again, make sure to press out excess air in sealed plastic bags.