Fresh Basil.................................................................... Fresh Pesto Parm Pasta!
Pesto. Quick! What are you thinking? Either you're thinking, "Mmmm...yoummy!" or "No thanks, could you just post a cupcake recipe or something?" Lovers and haters alike, I am here to tell you that the pasta I made tonight rocked!
Typically, you would not find me sitting in the pantry eating pesto by the spoonfuls (that would actually be disgusting) and I do not recall ordering pesto ever at a restaurant. What I will tell you is that I am having a love affair with my herb garden. After you take a look at my herb garden pictured below, you will see that I am using the term "garden" rather loosely-as I only have 6 herbs planted in a long planter box.
There it is, my little (literally) garden.
Today while "gardening" (watering four pots), I thought, "Wow, I have a lot of basil." Being the true farmer I am, I decided I had to make something fresh from the land (or planter pot). Pesto requires a large quantity of basil, and that is how Tuesday became Pesto pasta night!
I know all that background was incredibly thrilling and now you are on the edge of your seat, heart racing, eagerly awaiting this recipe. So lets get to it!
Pesto Fuller-style. Yummy!
This is my ultimate favorite pesto. Its not overpowering, or too "pesto-ee." Its a little cheesier than your average pesto-sort of like if pesto and parmesan had a little pesto-parm baby.
1 cup basil leaves (pack the cup full)
3 cloves garlic
3/4 tsp sea salt-or regular salt
1/4 tsp pepper
1/4 c virgin olive oil
2 TBSP room temp butter
1/4 c pine nuts
3/4 c parmesan cheese (I used some nice shredded)
Food processor (preferable) or blender
8-10 oz of fettuccine pasta or another kind if you prefer
- Boil water, add some salt and a little oil and cook the pasta to al dente. Drain and set aside
- While your pasta is cooking, add all the ingredients listed above, except the cheese and butter and blend until very incorporated and almost a paste like texture.
- Add the butter and 1/2 c of the cheese to paste mixture and puree or mix in food processor until blended.
- DO NOT heat the pesto. Add the pesto mixture to the warm pasta. Sprinkle the remaining 1/4 of parmesan over the pasta and serve! Approx 4 medium size servings