Pesto is so good with so many different dishes -- pastas, breads, vegetables (especially beans and asparagus), fish (especially salmon, swordfish, and tuna), chicken, pork -- it's always nice to have some around the house.
You will need:
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano
- 1/2 cup extra virgin olive oil
- 1/3 cup pistachios
- 3-4 large sized garlic cloves, minced
- Salt and freshly ground black pepper to taste (salty pistachios and Parmesan may negate the need for extra salt)
1. Combine the basil in with the pistachios, pulse a few times in a food processor. Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Taste, then add a pinch of salt and freshly ground black pepper to taste, as necessary.
This can also be done in a blender, though I always use my food processor.
I'll have to post my White Clam Sauce recipe one of these days...
6 comments:
Laurie usually makes pesto with walnuts. It freezes well, so we usually have some hanging around somewhere.
Man, no comments on this most excellent pesto -- what kind of losers cruise by here, anyway?!?!
;-)
Damn, Bob tied me, so I didn't mean him, Laurie, or their walnuts!
Pesto is one of the things our oldest daughter loves, too often she's a carb and hot dog girl.
In the summer, I usually have about 10 pesto pots and a few parsley pots growing, so we can pesto every week. How come you don't add a little parsley?
Pesto Pots?
Basil Pots?
Parsley in pesto?!?! Commie!!!!
Parsley, blech! Don't use the stuff for anything anymore: use cilantro instead....
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