The best Pesto recipe I have found that combines ease and taste comes from Marcella Hazan and is given below.
I have made two changes to this recipe. I substitute our KAUAI GROWN MACADAMIA NUTS for the traditional pine nuts. I also use a food processor instead of the blender. This gives you a more textured pesto. Along with FRESH KAUAI GROWN BASIL and a pinch of local SALT this recipe is fabulous and can be frozen in ice cube trays then packed in freezer bags for future single servings.
If the pesto is destined for the freezer, do not add the cheese and butter until you're ready to use it.
Source: Marcella Hazan, The Classic Italian Cook Book
Prep time: 15 minutes
Cook time: 2 minutes
2 c. fresh basil leaves
2-3 T. Macadamia Nuts
2 large cloves garlic
1 t. salt
1/2 c. olive oil
1/2 c. freshly grated Parmesan cheese
2 T. freshly grated Romano cheese
3 T. butter, softened
1. Put about 1/4 of the basil and all of the olive oil,
Macadamia nuts, garlic, and salt in the food
processor (or blender), and mix at a high speed.
Gradually add in the remaining basil leaves. When
the ingredients are evenly blended, pour them into a
2. Add the cheeses to the mixture, and beat by hand.
(The extra work of hand mixing is important to the
taste and texture of the pesto.) Finally, mix in the
3. To serve, toss the pesto with the pasta immediately
after draining the pasta. Be sure to have generous
quantities of Parmesan and fresh ground pepper
Or be creative and use the pesto with your pupus!