Pesto one of those universal foods that almost anyone can get behind, and here it is folks for your cooking enjoyment. Pesto comes from the Genoese word pestâ which literally means pounded or smushed. Long ago this dish was made by grinding together the ingredients in a mortar and pestle. Since we generally don’t have the time or patience for that, we used a blender. We’ve been making this since I was a bambino growing up in northern Italy.
2 c. fresh basil leaves
1/3 c. olive oil
2 Tbsp. pine nuts
2 cloves garlic
3/4 tsp. salt
500kg (12-16 oz.) Rotini or spiral pasta, cooked al dente, drained leaving 1-2 T. cooking liquid
1-2 T. butter
1/2 cup grated Parmesan cheese
2 T. grated Romano pecorino cheese may be added if you’ve got it lying around. I find that if you don’t already have it, Romano adds a lot of cost to a relatively inexpensive meal, so your call cowboy.
I can’t really get my head around making the directions for this interesting. Let me put it this way, I could already be done with the directions, I’m just stalling so you keep reading.
Blend the living crap out of the first 5 ingredients. 2 cups of basil is hard to judge so I generally use about 2, 4oz boxes from Trader Joe’s.
If you’re in a part of the world without a Trader Joe’s, firstly, I’m sorry for you, but secondly I’m sure in your country, basil is not more expensive than Salmon which it is in the US.
Once the ingredients are nicely blended add them to 12oz or so of the pasta being careful to leave a little of the water in which you cooked the pasta. Add the butter and grated Parmesan and Romano if you’re a high roller! Mix it all together in the pot, and you got yourself a home-cooked meal to die for.
Make sure to mix the pesto in with the noodles before you take it out of the pot. That way they get coated better.
(no picture available as I was too busy eating!)