It’s the gourmet grocer’s dirty little moneymaking secret: Pesto markup. Pesto is one of the easiest things in the world to make, and if you have basil growing in the backyard, it’s also fairly cheap.
With the first frost of the season knocking at the door, it’s time to harvest and use that basil. Make this pesto, then toss it with pasta, spread it on a sandwich or spoon it over a late-summer tomato salad.
Save money on the pine nuts by buying from the bulk bins, and save on parmesan cheese by using another hard, salty cheese such as Romano.
Pesto Sauce
Recipe from “Joy of Cooking.” Makes enough for 1 pound of pasta.
Ingredients
1 cup loosely packed fresh basil leaves
1/3 cup pine nuts
2 medium cloves garlic, peeled
1/2 cup parmesan cheese
1/2 cup extra-virgin olive oil
Salt and ground black pepper to taste
Directions
Process basil, pine nuts, garlic and cheese in a food processor until it is a rough paste. With the machine running, slowly pour olive oil through the feed tube. If the sauce seems dry, add a little more olive oil. Season with salt and pepper. Use immediately or refrigerate for up to 1 week.
