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"Those who forget the pasta are condemned to reheat it."--Unknown

Pesto Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 packed cups fresh basil leaves
2 large cloves garlic
1/2 cup pine nuts
3/4 cup freshly grated Parmesan
1/2 cup olive oil
Salt to taste
Directions:
Directions:
Combine everything in a food processor until a smooth paste. Toss with hot, drained pasta.
If storing in fridge, top with a layer of olive oil to keep the top from getting brown. Proportions here are rough, and open to some variations.
Suggestions:
• Use young, pale leafed basil with no licorice smell, if you can find it. If not, it may be worth blanching the basil in almost boiling water for 30 seconds (then plunging into ice bath) to remove bitterness.
• Toasting the pine nuts is nice.
• Use real Italian pignoli if you can get them. Chinese pine nuts are second choice. Adding or substituting walnuts is fine, but probably best to soak walnuts for at least an hour in very hot water before using to eliminate their acrid notes.
• Use Parmigiano-Reggiano
• Adding 3 tablespoons of aged pecorino can round out the flavor.
• Try trenette pasta, a Ligurian variety of dried fettucine.
Personal Notes:
Personal Notes:
This recipe is the result of Jeff's mania.

 

 

 

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