The calendar tells me it's spring although the weather is not really supporting these claims here in the big apple. Although most days still require me to bundle up, there are other signs around: the ducks are back, most of the snow is gone, and I suddenly have the urge to cook!
This resurgence of the domestic goddess may only be a result of being on spring break but regardless of the reason, I'm on a mission to master the art of PESTO.
What you will need:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
2 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Let's get cooking.
Method
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) 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. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
(based on a recipe from
Simply Recipes.com)
I'm off to the grocery story because I am missing most of these ingredients.
Take care!!
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