Now that it's summer it has never been a better time to make pesto. All the annual herbs are in season: basil, cilantro, and parsley to name a few. Garlic, green onions and arugula will also be available at the produce stand.
Here is the standard pesto recipe I use. Try substituting basil with parsley, cilantro, arugula or even green onions. Heat your pesto to flavor your pasta or use it cold to dress salads or mix it in with cream cheese for a tasty bagel spread.
Ingredients:
1/2 cup olive oil
1/2 cup grated Parmesan cheese
3 medium cloves of garlic peeled (you may want to mince this ahead of time depending on the power of your blender)
2 cups of fresh basil leaves (or some other herb)
3 Tb. pine nuts
salt and pepper to taste
Yields enough to coat 1lb of pasta
Combine the basil in with the pine nuts, pulse a few times in a food processor or blender. Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor or blender is on. Stop to scrape down the sides with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
No comments:
Post a Comment