As simple as simple can be! Penne pasta coated in freshly made basil pesto – serve and share! And if you’ve gotten hungry just by watching this video, try out the recipe below and let us know how it tasted!
Ingredients
For the Pesto
2 large bunches fresh basil
1 cup pine nuts
1 cup Parmesan cheese
½ cup extra virgin olive oil
For the Pasta
1 454 g box penne pasta
½ cup or so reserved steaming hot cooking water
Directions
For the Pesto
1. Pulse all the ingredients together in your food processor or blender until they smoothly combine. Add a splash more olive oil if needed to get things moving.
For the Pasta
1. Cook the pasta in plenty of boiling salted water. Drain, reserving about a half cup of cooking water amongst the pasta.
2. Toss and stir the freshly cooked, steaming hot pasta with all the pesto and about ½ cup of reserved cooking water. Serve and share.
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Here’s everything you need to make a batch of pesto genovese say the classic combination of basil parmesan pine nuts and olive oil and since the word pesto just means paste really all you have to do is just puree all this together you can follow a recipe when you’re
Making pesto but it’s just as easy to just wing it and yours money to end up thicker or thinner than mine it may even taste differently but it really doesn’t matter because as long as you’re using a fresh herb but she’s a nut and an oil you’re making pesto and with ingredients like
These it’s guaranteed to taste good and it’s okay to make pesto with both leaves and stems as long as you’re getting rid of the thick woody stems you’ll be okay when you’re making basil pesto there’s one thing you can do that absolutely guarantees success use lots of basil there’s no such thing
As too much fresh basil in pesto a good rule of thumb to follow is to have roughly equal amounts of the four different ingredients start with that and then you can always adjust from there if you like one of the hallmarks of pesto is its simplicity which means
There’s no place for an inferior ingredient to hide here and that’s why I’m not just using parmesan I’m using Grana Padano parmesan one of the single finest cheese’s in the world this cheese has a thousand years of history in Italy and it can really anchor the flavors of
Pesto pine nuts really are nuts from certain species of pine trees and they’re traditionally used in pesto because of their sweet nutty flavor but also because they break down so easily they puree very smoothly in the food processor just a cup or so olive oils job is to get the pesto
Moving in the food processor but also of course to add flavor so this is a place to use the very best olive oil you have extra-virgin I look for two things when I’m tasting pesto are all the ingredients present are they all contributing to the flavor
Can you can you distinguish each one and secondly the overall flavor is it nice and bright does it taste amazing does it go well with penne penne is my favorite pasta with pesto mainly because it’s hollow there’s lots of places for the sauce to hide I’m speaking of the
Sauce the best way to form a sauce with pesto is to save some of the pasta cooking water 1/2 cup does that ever look good and it smells even better and I just love the way the heat brightens up the pesto hen a pesto one of the
World’s great pasta dishes and a great way to show off the basic formula for pesto because once you understand that all you have to do is puree together a fresh herb achieves a nut and an oil you’ll have lots of pesto possibilities in fact try making another one of my
Favorite pesto’s sage walnut goat cheese Basically equal amounts of each of the four ingredients sage goats cheese walnut and walnut oil it’s a good place to start and you can always adjust from there and it goes really well spread on top of a crispy crusty crostini Saij is a very strong flavor and really that’s what pesto’s are all about anyway bright balanced flavors and there’s a lot more to pesto than just basil sage or pasta you
1 Comment
Love basil. Thanks for sharing this.