I guess today's temperature got up to the low 40's–no wonder I felt like spring was just around the corner! Even though the yard outside is still covered in white, I couldn't resist making a dish that would remind us of the vibrant colors and juicy flavors of summer produce and give us a hint of the good food times still to come. The big box of fresh basil in the refrigerator beckoned to be turned into what my younger daughter Melissa used to call, "green spaghetti." So I went to work.
Fresh Basil Pesto
Ingredients:
2 Tbsp. raw sunflower seeds, toasted (a nice substitute for the pignoli I didn't have on hand)1–4 oz. package of fresh basil, leaves only (about 2 cups of tightly packed basil)
3 cloves garlic, minced or pressed
1/2 cup extra virgin olive oil
1/2 to 1 cup freshly grated Parmigiano Reggiano–the real stuff!
1 lb. pasta (spaghetti or penne), cooked to al dente perfection
Preparation:
While cooking the pasta, put sunflower seeds, basil, garlic and half of the olive oil in a food processor and chop everything on the pulse setting. Scrape the walls of the food processor bowl, and then let the blade run while gradually adding the rest of the olive oil. When all the ingredients are blended well, remove the pesto–you will have about 1 cup of it–and add at least 1/2 cup of freshly grated Parmesan cheese. If you like cheese a lot, like me, add more to your liking.
Drain pasta when it's done and immediately toss with the prepared pesto in a large bowl. Serve right away with a loaf of crusty baguette and a (green) salad. And maybe a little more cheese on top… Buon appetito!
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