Name: Basil Pesto
Yield: Makes 2 cups
Ingredients: 3 to 5 cloves garlic; 1 cup pine nuts, slivered almonds or walnut halves; 2 tablespoons grated Parmigiano-Reggiano cheese, or to taste (optional); 1 teaspoon freshly ground black pepper; 1/2 teaspoon fine sea salt; 4 packed cups chopped fresh basil leaves; 1/2 cup extra-virgin olive oil, plus more for storage; Juice of 2 lemons; Crushed red pepper flakes to taste (optional)

Editor's note: Use this recipe to make Rawia Bishara's Eggplant Napoleon .

The first time I ever tasted pesto, I was hooked. I remember the first meal I made using it like it was yesterday—linguini tossed with pesto, topped with fried eggplant and served with fresh home-baked bread. When I use pesto this way, as a sauce, I generally make it with pine nuts. If I'm going to incorporate it into a dish, I use almonds, which are less expensive.

Recipe notes

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