We Heart Pesto!
Created in Genoa, Italy, its literal translation is “to pound or to crush”, referring to the crushed herbs and garlic in the sauce. Pesto was originally (and sometimes still is) lovingly prepared using a marble mortar and wooden pestle. Don’t worry; we’re using a food processor.
This recipe is a classic, one of our family must-haves, but, using the same technique, the possibilities are endless. Don’t be afraid to experiment using your favorite fresh herbs, cheeses, and nuts. Try a jalapeno or green onion pesto, mint and pistachio, even strawberry-basil pesto.
So versatile… serve over pasta, as we have, or as a dip or sandwich spread. Great as a salad dressing or along side an omelet for brunch. Enjoy!
Recipe: Basil Pesto
1 cup fresh Basil
1/8 cup toasted walnuts (or pine nuts)
1 small Garlic Clove
1/8 tsp. Salt
1/8 tsp. Black Pepper
¼ cup Parmesan Cheese (or Italian Blend)
1/3 cup Extra Virgin Olive Oil
½ lb. pasta
In a food processor or blender, process basil, nuts, garlic, salt & pepper. Slowly add the oil and process. Add the cheese and stir by hand.
To serve over pasta…cook pasta in boiling, salted water until al dente, drain, saving a little pasta water. (2 cups of pasta = 3 good size servings) Place pasta in a serving bowl, add the pesto, a little of the pasta water and stir. Add more cheese if desired, and enjoy!
Basil 4, Walnuts 96, Garlic 8, Spices 0, Cheese 66, Olive Oil 636, Pasta 840
TOTAL = 1650 that’s only 412 per serving