Pesto is ridiculously simple to make, especially if you have a food processor. Basil is readily available these days in virtually every supermarket and many of us grow them in abundance in our own gardens. Here's my version, which includes lemon juice to give the dish an extra kick of brightness.
INGREDIENTS:
3-4 cups basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1 tbsp. lemon juice
1/3 cup grated Parmesan cheese
9-12 oz. fresh or dried fettuccine or linguine noodles
1. Place all ingredients except for the parmesan cheese in a blender or food processor; pulse briefly until combined. Add the parmesan and pulse a couple times or until just blended.
2. Bring a large pot of water to a boil; season with a large pinch of salt. Add the pasta and cook until just al dente (fresh pasta takes about 4-5 minutes; dry pasta up to 12-15 minutes).
3. Drain the pasta and add to a large saute pan; heat over medium-high and stir in the pesto; toss briefly until sauce is thoroughly combined.
4. Plate the pasta and garnish with basil leaves and additional parmesan cheese, if desired.
*Optional additions: chicken, grated lemon zest, cream
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