PESTO SE­CRETS

Better Homes & Gardens - Best of Summer Recipes - - Pesto Reimagined -

ROASTY, TOASTY

Toast nuts in an even layer in a skil­let over medium heat (or in a 350°F oven 5 to 10 min­utes) to bring out a deep, rich fla­vor. Cool the nuts com­pletely be­fore mak­ing your pesto to pre­vent the sauce from get­ting gummy.

TEX­TURE RULES

Pesto is a sauce, not a paste, so avoid over­pro­cess­ing. Pulse the food pro­ces­sor just un­til ev­ery­thing is com­bined and evenly pureed. Stop there. Big flecks of basil, gar­lic, and nuts are good.

TOP-RATE GRATE

Do your­self a fla­vor fa­vor and freshly grate your cheese by hand. We rec­om­mend stir­ring in the cheese af­ter pro­cess­ing the other in­gre­di­ents to keep the mix­ture from be­com­ing pasty.

MORE OIL

Change the con­sis­tency of pesto by adding more or less oil. Thicker pesto works well to spread onto sand­wiches, while thin­ner pesto tosses bet­ter with veg­gies and pasta. For an ex­tra kick of fla­vor, add a cou­ple tea­spoons lemon juice.

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