From Saturday's Farmers Market basil, I decided to make pesto. Here for the record is the recipe I found, with my changes.Basil-Walnut Pesto
3-4 oz. parmesan and romano cheese (or all parmesan)
1 basket of basil (as depicted)
1/2 cup walnuts
1/4 cup olive oil
1 clove garlic, peeled & cut up
Clean basil and remove stems and any wilted or blackened leaves.
In food processor, using the metal blade, grind up the cheese and set aside. Put the walnuts & garlic in the bowl (with a pinch of salt and black finely ground pepper) and pulse until finely chopped. Add basil and pulse once or twice, then add oil in a stream, finally cheese.
Meanwhile, boil 1 lb of linguini according to package directions. (I only used 1/2 lb. but it should have been a pound). Use around 1 tb. of the pasta water to rinse the oil from the measuring cup, and pour this into the pesto. When pasta is done, put it into a serving dish and scrape the pesto onto the pasta and toss.
I served it with a few Trader Joe's black olives and tomato slices from the Farmers Market.
Hi, Mae!
ReplyDeleteThis looks fabulous! My basil crop is in full gear and I'm ready for pesto. (Unfortunately my food processor bowl lost a part and now the whole thing won't go -- so it's back to the blender; slower, but ultimately as effective!)
Thanks for visiting my blog and your comments. I'll take a look at the background. The polka dots were hard to read, I agree, though I thought the new one (mostly beige except at the edges) would be different. Interesting. I wonder if plays differently on different monitors and browsers; I'll have to check it out.