January 20, 2010
Pesto
Simple and classic Italian comfort with basil, nuts, garlic and olive oil. Made with spaghetti but pesto is hearty enough for any kind of pasta.
Presto Perfecto
I can’t believe I can get my kids to eat garlic, green leaves, and nuts. They even request it. Pesto is the perfect quick meal that’s inexpensive, hearty, and healthy. It’s used here with pasta but it makes a great marinade for fish or topping for bread. Try on roasted potatoes, too.
What you’ll need
| 3 oz | raw | Pine Nuts |
| 1/2 C | shelled | Walnut Halves |
| 2 C | fresh | Basil Leaves |
| 2 cloves | peeled | Garlic |
| 4 T | extra virgin | Olive Oil |
| 1/2 tsp | Salt | |
| fresh | Lemon Juice |
How to make it
In a wide sauté pan on medium heat toast the nuts—no need for oil. Pay attention for this will take less than a couple of minutes. Shake the pan around until you smell them. As soon as some of the pine nuts turn golden, pour nuts directly into a full size food processor. No way getting around using a food processor on this one. Add garlic immediately to the warm nuts then pulse several times. Pulsing will allow the larger pieces to fall back into the center where the blades are and get broken up evenly. Add basil and pulse until mixture is evenly colored and blended. On low speed pour the olive oil through the opening in the lid. Stop and check out the texture of your pesto sauce. If the pesto looks dry, add more oil until it has the consistency of a thick sauce. Pulse in salt and lemon juice then taste test a good amount with a spoon. Adjust your ingredients to suit your taste.
Mix the pesto into your freshly cooked warm pasta. Top with a little grated parmesan cheese or shavings of a hard sharp cheese.
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