#272 Comment on this recipe.
Source: Audrey Nash
I think this pesto is best served at room temperature. It is great topped with Shrimp Scampi or grilled chicken breasts.
- 7 oz basil leaves (any combination of Italian, lemon or cinnamon) (about 3 cups packed)
- 1 oz parsley leaves
- 2 large garlic cloves
- 1 c pinenuts, toasted (can use walnuts or pistachios)
- 3/4 c Parmesan cheese, or Parmesan/Romano blend
- 1/2 c extra virgin olive oil
- 2 oz. butter, melted (1/4 c)
- salt to taste
- 2 lbs pasta (I like rotini), cooked according to package directions, reserving pasta water
- Parmesan cheese and cayenne pepper for serving.
- In quart sized zipper-lock bag, place basil and parsley. Seal bag pressing out all air. With blunt end of meat tenderizer, bang on the bag against a solid surface to bruise the leaves. Set aside.
- Skewer garlic cloves and place in boiling water for 45 seconds, to par cook garlic. Cool under running water. Set aside.
- In work bowl of food processor with blade, blend nuts, garlic and a small amount of olive oil, to form a paste.
- Add basil and parsley, Parmesan cheese, butter, and salt. Process to form a smooth paste.
- While food processor is running, drizzle in remaining olive oil.
- Place pesto in 2 small plastic containers, drizzle top with additonal oil to form a layer across the top surface.
- Cover the entire surface with plastic wrap, laid directly on the surface.
- Cover with lid and refrigerate up to 5 days.
- Can be frozen for later use.
- Cook pasta according to package directions. Reserve some of pasta cooking water to thin the sauce.
- Place the cooked pasta in a large bowl, add the pesto. Toss to coat.
- Add reserved pasta water to thin the sauce, as needed.
- Serve pasta, garnish with grated Parmesan cheese and cayenne pepper, if desired.
Serves: 4 to 6
Prep Time: 1 hour
Cook Time: 15 minutes
Type of Food: Pasta Sauce/Meatballs,Vegetarian
Key Ingredient: Pasta,Basil,Nuts,Cheese,Parsley
Difficulty: 3 - Difficult
Make Ahead: Yes
Prep Method: Stovetop,Food Processor