I have to admit, one of my all time favorite things to eat is has always been a good pesto. Clearly, not all pestos are the same, and it really depends on the mix of ingredients. At this point it's a to each their own issue. So this is mine. After ongoing trial and error, this is the pesto I have discovered for myself to be the best. As for the how-to, there's really not too much to it. It's the same for most ingredients.
Basil of course comes first and foremost. However, I have discovered that aromatic basil also combines really well with parsley. So normally I take half-and-half of each. So much for the greens. Instead of the pricey pine-nuts (yes, even in a country like Mexico, were they're grown in extensively, they are a bit expensive) I prefer using pecan nuts - a good generous amount. A few cloves of garlic, salt, and can't forget about the olive oil.
To make sure they get blended well together, the order of things are important. First I add the salt, the nuts and the garlic. I cover them half-way with oil, and bled it all together. So far easy. Next come the leaves. Here I take my time, adding it bit by bit, otherwise the blender ends up running without blending, as all the stuff gets caught above the blades. Even this way, I need to stop and give it a bit of a stir, pushing things down into the already blended mix.
Now the pesto is ready to be applied. And there's really no need to use it exclusively as a pasta sauce. Here I cut a few slices of bread, spread the pesto on top, and added some cheese. Very delicious!
