My Favorite Pesto Food

BASIC PESTO

Steps:

• Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
• With the machine running slowly dribble in the oil and process until the mixture is smooth.
• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

MY FAVORITE PESTO RECIPE

Steps:

• Combine 2 cups basil leaves, garlic and 1/3 of the pine nuts in a blender or food processor and puree to desired smoothness.
• Add 1/2 cup Parmesan and the Romano cheese and blend briefly.
• Pour in 1/2 cup olive oil and mix well.
• Set aside.
• Cook pasta in 4 quarts of water until very al dente.
• Drain and toss in a large bowl with the remaining 3 tablespoons olive oil.
• Cool to room temperature, occasionally stiring the pasta to coat thoroughly.
• Mix reserved pesto with pasta.
• Garnish with the remaining nuts and fresh basil leaves and put the additional cheese in a serving bowl to put on top of pasta if desired.
• Serve at room temperature.

MY FAVORITE PESTO PASTA

Steps:

• Peel garlic and process in a food processor with a little salt and pine nuts until broken up. Add basil leaves and continue mixing to a paste.
• Gradually add olive oil, little by little, until the mixture is creamy and thick. Sometimes I even add LESS oil if I'm feeling more health conscious :).
• Beat in the butter and season with black pepper. Beat in the cheese.
• Cook pasta in boiling salted water, according to package directions, until al dente. Drain well.
• Toss the pasta with half the pesto and serve in warm bowls, with remaining pesto sauce spooned over the top.
• You can also store the pesto sauce in a jar, with a layer of olive oil on top, in the fridge.

CLASSIC PESTO

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.