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| A delicious Pesto recipe that is great on pasta or Chicken Pesto Pizza like we are going to enjoy for supper tonight. Thanks for this one go to Melissa. |
3 medium cloves garlic (can be skewered on a wooden skewer)
2 cups packed fresh basil leaves (be sure to wash them well)
1\4 cup pine nuts toasted
7 tbsp EVOO (Took me a minute to figure out....Extra Virgin Olive Oil)
Salt
1\4 cup parmesan (fresh is so much better than canned)
For 1 pound of pasta (try curly shapes to catch the pesto)
Bring 4 quarts water to boil in a large pot. Put garlic in water and boil for 45 seconds. Immediately run garlic under cold water. Remove from skewer, mince or grate.
Place basil in a zip lock bag and pound until leaves are bruised.
Process the nuts, garlic, basil, oil and 1\2 tsp salt in a food processor until smooth, scraping sides as needed. Transfer to a small bowl, stir in the cheese and add additional salt as needed to taste.
(Can be stored covered with plastic wrap for up to 5 days).
Add 1 tbsp of salt and pasta to boiling water, cook. Reserve 1\2 cup of cooking water, drain pasta and return to pot. Stir in 1\4 cup reserved cooking water and the pesto, add more as needed for consistency desired. Serve immediately with additional parmesan cheese and pepper as desired.
2 cups packed fresh basil leaves (be sure to wash them well)
1\4 cup pine nuts toasted
7 tbsp EVOO (Took me a minute to figure out....Extra Virgin Olive Oil)
Salt
1\4 cup parmesan (fresh is so much better than canned)
For 1 pound of pasta (try curly shapes to catch the pesto)
Bring 4 quarts water to boil in a large pot. Put garlic in water and boil for 45 seconds. Immediately run garlic under cold water. Remove from skewer, mince or grate.
Place basil in a zip lock bag and pound until leaves are bruised.
Process the nuts, garlic, basil, oil and 1\2 tsp salt in a food processor until smooth, scraping sides as needed. Transfer to a small bowl, stir in the cheese and add additional salt as needed to taste.
(Can be stored covered with plastic wrap for up to 5 days).
Add 1 tbsp of salt and pasta to boiling water, cook. Reserve 1\2 cup of cooking water, drain pasta and return to pot. Stir in 1\4 cup reserved cooking water and the pesto, add more as needed for consistency desired. Serve immediately with additional parmesan cheese and pepper as desired.
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