Pesto, I know...surely you are thinking couldn't I have done something a little more exciting than something pretty much everyone who likes to cook knows how to make...but PESTO!! come on!! It is truly summer-time in every bit. And nothing says, "Help, I am drowing in fresh basil!!" better than a beautiful bowl of pasta dressed with this luscious sauce...
My Go-To Recipe I use every time
adapted from Giada de Laurentis
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
1 teaspoon grated lemon zest & a pinch of red pepper flakes
Directions
- In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. Add lemon zest and red pepper flakes.
- With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
Makes 1-1 1/2 cups.
This is great over pasta, grilled chicken, grilled tofu, and on pizza. We like it on fettuccine or rigatoni. For added nutrition, we add some cannellini beans, grape tomatoes and feta cheese.
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