CLASSIC BASIL PESTO
I fell in love with pesto while exploring the area around the Genoa, Italy where this classic pesto originates.
It’s such a versatile sauce in that it quickly elevates any pasta dish, but it's also great for spreading onto fish or chicken, making marinades and salad dressing, and as a base for dips.
I usually make a double batch of the below and keep on hand for quick and easy dinners during the week.
PREP TIME: 10 min
MAKES: about 1 cup
2 cups, packed (80 g) fresh basil leaves
6 cloves garlic
¼ cup (35 g) pine nuts
1/3 cup (35 g) parmesan cheese
½ tsp salt
½ cup (120 ml) olive oil
Add first 5 ingredients to a food processor (or blender) and blitz into a fine dice.
With the motor running, slowly drizzle in the olive oil and blend for about 1 minute.
VEGGIE PASTA SERVING INSPIRATION
Cook pasta according to direction on package.
While pasta cooks, saute mushrooms in a bit of olive oil for 5 minutes, then add fresh broccoli florets and cook another 5 minutes.
While the broccoli and mushrooms cook, defrost frozen 'petite pois' (small peas) on low, then stir into the mushrooms and broccoli.
Drain pasta, add to a large bowl and stir in pesto sauce to taste. Spoon into individual serving bowls and top with sauted vegetables.
Garnish with parmesan as desired.
Over any type of pasta
With Greek yogurt for a crudite dip
Thin out with olive oil to dress this version of Panzanella
Smear over cod filets before cooking
Over Taste of Tuscany Beans & Spelt
Recipe & Photo Credit: Cathy Menees
INGREDIENTS: Fresh is key. That's all I have to say!
STORING: Our refigerator is set to 3 Celsius, which is about 37 Fahrenheit. At that temperature, and stored in an air-tight container, this pesto lasts easily 2 weeks. *Refrigerators and storage containers vary, so just observe your own to get a feel for how long it will last. You will know by the smell (or growing mold) when something is not right!
KITCHEN BUDDIES: A food processor is key to get a fine blend with these ingredients.