Maybe it speaks to my personality, but I like a nutty pesto…
Here’s my most recently created (and favorite-to-date) pesto recipe. When tossing with pasta, be sure to add any fresh veggies that are ripe in your garden or that inspire you at your local farmers’ market…a mix of raw and cooked items will add texture and color to this delicious summer staple. (Small dice potatoes boil in 14 min, chopped green beans take 7 min; you can put them in pasta pot at appropriate times and strain when everything is done – al dente, of course!)
Italian Inspirations Nutty Basil Pesto (for 6 servings of pasta)
1/2 Cup Extra Virgin Olive Oil (organic, first cold-pressed)
1-2 Garlic Cloves, peeled (more if you like dragon breath!)
1 Cup Pecans
1/4 Cup Cashews
1/4 Cup Almonds
Zest of 1/2 Lemon (organic)
1 Tbsp Lemon Juice, freshly squeezed
1 Bunch Basil (large), wash, pat dry, de-stem
1 Cup Grated Cheese(s) (Pecorino Romano, Parmigiano-Reggiano, Asiago, Grana Padano), add more or less to taste
Salt & Pepper, to taste
Cayenne, un pizzico (small pinch)
1) In food processor, first pulse half of the oil plus garlic, nuts & zest until rough chop.
2) Add lemon juice, basil, cheese and remaining oil, then pulse to desired consistency. Adding more olive oil may be necessary…(remember that raw oil is a healthy addition to your meal). Season with salt, pepper & cayenne all to taste
3) Toss into pasta, dress grilled veggies, add to frittata & omelets, etc.
Buon appetito!
Italian Inspirations 