Sunday, June 2, 2013

It's Pesto Time

Without question, one of my favorite things about summer is growing basil and making pesto.  It's the perfect summertime meal.  Toss in some tomatoes, a gluten free baguette, and a glass of white wine - c'est parfait!  It's quick, simple to make, and a great dinner for my whole family.  Enjoy!

Le Recette:
3 cups packed fresh basil leaves
1/2 cup walnuts
1/4 cup pine nuts
2 cloves garlic, chopped
1 cup extra virgin olive oil
1/2 cup Parmesan Reggiano
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 lb. of your favorite pasta (I used fusilli but any variety will work)
1/2 cup reserved pasta water
 *Makes about 1.5 cups

-Combine the basil, walnuts, pine nuts, garlic salt and pepper in a food processor and pulse until coarsely chopped.  Slowly add in the extra virgin olive oil with the food processor running.  Next add in the cheese and pulse until just combined.   
-In the meantime, cook the pasta until al dente and reserve 1/2 cup of the pasta water.  
-Combine 1 cup of the pesto and pasta and slowly add in the pasta water until pasta and pesto is smooth.
*Serves 4
*The leftover pesto can be stored in the refrigerator in an air tight container for one week or in the freezer for up to 3 months.  Just drizzle a little olive oil on the top so it doesn't dry out. 
*One of my favorite gluten free baguettes is made by Schä tasty!

1 comment :

  1. Anonymous6/06/2013

    This looks so yummy! This week in my Fresh Box I received the biggest bunch of basil I have ever seen - I am going to try your recipe with that basil. Thanks Marissa! -Julia


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