Basil Pesto from Mama's Kitchen
For 6
3 cups basil, prepared (see below)
1/2 cup veggie or olive oil
1/2 cup pine nuts (2 small packages)
1/4 cup parmesan cheese
7-10 cloves of garlic, peeled
1 Tbsp red pepper flakes (optional)
1.5 tsp kosher salt
1. Prepare basil: pull leaves from stems, large and small ones, any that aren't brown or black and wilted. Thoroughly rinse leaves in a collander (salad spinner if you have it).
2. Put ingredients into the blender in the following order: oil, garlic, pinenuts, half of basil, red pepper flakes. Blend on puree using pulse to move the basil down.
3. Once it's fully pureed, add the other half of leaves, salt, and cheese. You may have to push the leaves in occasionally with a spatula.
Pesto tastes best when it's been slightly heated with the pasta or gnocci. So after I have drained my noodles or gnocci, I return them to the pan, spoon in the pesto until everything is fully coated. Leave it on the burner that still has heat, but has been turned off - only for a couple minutes. Be sure to stir to heat and coat.
Optional add-ons:
grilled chicken
andouille sausage
sauteed onions, bell peppers, mushrooms
sun-dried tomatoes
Mama says, "Enjoy!"
Chef looks worried - yes?
2 comments:
...and what if your basil plants aren't going crazy? What if, in fact, they are yellow and wilty looking and you have to struggle to find 4 usable leaves that you can chop and sprinkle on your pasta? Sigh....... so jealous.
My basil is indeed going crazy. That is one I've never had to worry about. Of course now that I said that it'll start to go bad lol. The recipe sounds great. I'll have to give it a try.
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