The move is behind us and the boxes are beginning to dwindle just a bit. We are back to normal and enjoying our schedule which includes weeknight dinners at home.
Years ago when our daughter was in her macaroni and cheese mode, we slowly weaned her away from that side dish and converted her to enjoying pesto pasta. We were thrilled for a new flavor to enjoy. While we love the comfort of macaroni and cheese we adore the freshness of pesto. Early on when our blog was in a different format, we shared this recipe. It bares repeating for those weeknight meals when you need a quick idea that is sure to satisfy.
All-Time Favorite Pesto
2 cups fresh basil leaves*
1/4 cup pine nuts, toasted
2 cloves garlic, cut in half
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground pepper
1/2 to 2/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
Place basil, pine nuts, garlic, salt and pepper in a work bowl of a food processor. Pulse to finely chop.
While the food processor is running, add oil in a smooth stream. Blend until smooth.
Place in a medium bowl and stir in cheese.
Toss desired amount with hot cooked pasta or use as a topping on bruschetta, goat cheese or sandwiches.
*I often substitute spinach or arugula for the basil.
Recipe from Simmer or Sizzle: Cooking With Your Slow Cooker or Contact Grill, by Kathryn Moore and Roxanne Wyss (2007, Thomson Delmar Learning)
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