I know what you’re thinking, “Basil pesto? Pam, really! In the middle of winter, the week of Christmas? What are you thinking?”
What I’m thinking is that this is the best time for basil pesto. This is why I preserve my herby summer bounty. So, that in the middle of winter, when I am stretched for time, out comes a jar of basil pesto. One perfect jar of summer goodness, ready to sauce a pound of pasta in the blink of an eye. And isn’t that what we need right now…a dish that goes together in the blink of an eye!
I love nothing more than a simple sauced pasta dish as my main course, but if you were making a fancy shmancy holiday dinner, some pasta dressed with the lovely pesto, would make a pretty green side dish!
This lovely pesto comes from Everyday Italian: 125 Simple and Delicious Recipesby Giada De Laurentiis.
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- About 2/3 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan Cheese
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the processor still running, slowly pour 2/3 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in the parmesan cheese.
Makes enough to sauce one pound of pasta.
This will be my entry for Heart ‘n Soul Blog Hop.
And for I Heart Cooking Clubs!