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.
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.
Posts
2 comments:
i just spent about an hour reading every one of your entries...you 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!!
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 :)
Post a Comment