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Wednesday, May 7, 2008

easy pesto

summer pesto

With the grilled chicken and vegetables the other night, I made a quick side of pesto pasta. I realized I didn't cover that in the recipe, but it's so simple and delicious and basil is starting to be so abundant right now, I figured I should blog this... There are a million ways to make pesto, but this is my standard.

Grocery list: basil, grated parmesan cheese, olive oil, pine nuts, garlic.

pesto sauce

In a food processor, pulse a few peeled garlic cloves and 1/4 cup pine nuts. Add about 1 cup of washed fresh basil leaves (make sure you pat them dry with a towel first), pulse for a few seconds. Then add 1/4 cup parmesan, pulse, and then with the processor running, slowly pour in 1/4 cup of olive oil, or until it is a thick creamy consistency.

Cook whatever pasta you have on hand, and stir in the room temperature pesto. The amount above will work for about 1/2 pound of pasta.


my little apartment said...

i just spent about an hour reading every one of your have a fabulous blog! as the daughter and granddaughter of Southern caterers, cooking is definitely in my blood, but I sometimes get overwhelmed with thinking about what to make for dinner...I'll be using AHB for inspiration for the next few months...thank you!!

KT said...

Thank you so much for the feedback! I also love your MLA blog - I had just seen you featured on isuwannee before I saw your comment :)