Pesto

I am a pasta lover, though and through. I would probably be content having pasta in one form or another every day of the week. However, once the basil comes up in the garden and there is enough for pesto, that is a special treat all on its own.

I've read plenty of pieces about how pesto should be made with a mortar and pestle, but I take no issue with my food processor pesto, and I'd rather have my sauce made in the time it takes for my pasta to cook.

This is the recipe my mom adapted years ago - she changed the nuts, the cheese, and most notably the quantity - the original was meant for double the amount of pasta!

Naturally I think this recipe is pretty much perfect, and of course it doesn't just have to be over pasta. I've added it to rice, pizza, and grilled cheese. Though it's important to remember that pesto is never supposed to be cooked, so it should be a last minute addition to any dish that is spending a lot of time under heat, and you can eat your leftovers cold out of the fridge.

-Lydia

   

Basil Pesto
By Cooking in Cashmere

Our take on a classic.

Total time: 30 Minutes

Yield: 4 Servings

Ingredients:
2 cups of fresh basil (packed)
1/4 -1/2 cup of walnuts 
4 cloves of garlic
1/4 Teaspoon Salt
3/4 cup of olive oil
3/4 cup grated pecorino romano cheese
1/4 cup of reserved pasta water
splash of cream (optional)
1 pound of pasta of your choice


Instructions:

1. Prepare water for the pasta. While the water is coming to the boil, prepare your pesto.
2. Add the basil, walnuts, peeled cloves of garlic, and salt to a food processor. Pulse until roughly chopped.
3. With the food processor on, slowly drizzle in the olive oil until everything is incorporated.
4. Add the cheese, processing briefly, just until incorporated
5. Add some of the pesto to the serving bowl and mix in a tablespoon of the reserved pasta water and cream if desired.
6. Add the pasta to the bowl followed by the remaining pesto and toss until combined. Add more of the reserved water to reach your desired consistency. 
7. Add salt and pepper to taste.