Last night in order to protect my flowers, and plants from the freeze I brought them inside. This morning when I came into the living room I discovered that while my plants had survived the freezing cold, they had not survived the dog. There he sat all proud of himself and the fact that he had dug nearly everything out of their pots and that he had spread dirt everywhere.
My family was happy to see that the favorite herb in our house, and key ingredient in one of our favorite dishes was by some small miracle spared destruction.
I placed my pots of basil back outside, and as the day warmed the fragrant smell wafted through the open door. Very soon it will be ready for me to begin to harvest and make this easy, flavor packed, classic dish.
Pasta With Fresh Basil Pesto
2 Cups Fresh Basil Packed
2 Large Cloves Garlic
1/4 Cup Pignoli (Pine Nuts), Walnuts, Hazelnuts, or Almonds
1/2 Cup Grated Parmesan or Romano Cheese
1/2 Cup Olive Oil
1/2 Tsp Salt
1/2 Tsp Black Pepper
Favorite Pasta Cooked According To Package Directions
Place basil, garlic, nuts, cheese, oil, salt and pepper into a food processor, pulse a few times, and then process until fairly smooth. If you desire a thinner consistency add 1 tablespoon of hot water from your cooked pasta.
Place pesto into the bottom of pasta serving dish, and then add your favorite hot, cooked pasta. Toss until pasta is well coated. Sprinkle with Parmesan and serve.
To enhance the nutty flavor spread nuts on a baking sheet and toast at 350 degrees for 6-7 minutes or until lightly browned.
Pesto can be stored in the refrigerator for one week, or frozen for two months.
Pesto's not just for pasta, try on poultry, baked potatoes, or as a spread on a freshly sliced tomato.
Hope you enjoy this classic Italian dish!
1 year ago