so, bryan wants a food processor recipe.
i know most chefs advise using a blender to make pesto, but i prefer a food processor. it does a better job with the pine nuts. yes, i know a little nutty texture is good, but big chunks of pignolias ain't good eats. and keep in mind, we have a really nice blender... a cuisinart.
anyhoo, i hope ya get a nice one bryan! that link up there is the one we have, and i think they're phasing it out! :(
basil pesto (makes about 3/4 cup, enough for 1 pound pasta.)
2 cups firmly packed fresh basil leaves
1/3 cup olive oil
1/4 cup pine nuts, toasted
2 teaspoons minced garlic
sea salt and freshly ground black pepper
pinch of powdered ascorbic acid (vitamin C)
1/2 cup freshly grated parmigiano-reggiano
add everything but the olive oil to the work bowl of your food processor and turn it on (not pulse) while streaming in the olive oil. continue to process till well combined.
the pesto will keep for several days in an airtight container in the fridge. when serving, use a little of the water your pasta was cooked in to thin out the pesto before tossing it with the pasta. and one other tip... it goes really well with tortellini or any other filled pasta.