Pesto, a verdant splotch of green to brighten your day and amplify your pasta.
Acquire about one cup of basil leaves and pluck them from their stems... rinse.
Chop coarsely. Depending on the level of technology employed in your domicile, either toss the leaves in a mortar to later crush with a pestle or chuck them errantly into a food processor / high speed blender.
Add three or four cloves of fresh garlic.
A few tablespoons of olive oil.
A few pinches of pine nuts and Parmesan cheese.
Make sure and put some pine nuts aside to add to the pesto once blended.
Blend together for a few moments until you have a delightful, creamy texture. Mix in the additional pine nuts and store in an air-tight container. On this occasion, I didn't get around to using my pesto until the next day - but it's quite alright as it keeps well and can even be frozen for long term storage.
Cook some pasta until al dente in lightly salted water. Drain and put the noodles back in the pot. Mix more olive oil into the pesto to help the sauce and noodles fully embrace each other. Then, pour the pesto on top of the pasta...
... and mix together thoroughly until all the noodles are coated.
Serve topped with Parmesan cheese and pine nuts.
Enjoy your creation.
Acquire about one cup of basil leaves and pluck them from their stems... rinse.
Chop coarsely. Depending on the level of technology employed in your domicile, either toss the leaves in a mortar to later crush with a pestle or chuck them errantly into a food processor / high speed blender.
Add three or four cloves of fresh garlic.
A few tablespoons of olive oil.
A few pinches of pine nuts and Parmesan cheese.
Make sure and put some pine nuts aside to add to the pesto once blended.
Blend together for a few moments until you have a delightful, creamy texture. Mix in the additional pine nuts and store in an air-tight container. On this occasion, I didn't get around to using my pesto until the next day - but it's quite alright as it keeps well and can even be frozen for long term storage.
Cook some pasta until al dente in lightly salted water. Drain and put the noodles back in the pot. Mix more olive oil into the pesto to help the sauce and noodles fully embrace each other. Then, pour the pesto on top of the pasta...
... and mix together thoroughly until all the noodles are coated.
Serve topped with Parmesan cheese and pine nuts.
Enjoy your creation.
3 comments:
This is one of my favorite pasta dishes, you just reminded me I haven't had it in awhile!
Nellie-thought you might like this pop art I call the kiss. If not just delete the comment.
http://i4.photobucket.com/albums/y148/mrmacer/GavinandNellieblog01-1.jpg
Thanks Greg! I set it as the background on our computer! Can't believe it's already been a year since our wedding...
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