Earlier in the month, I mentioned that I wanted to share more lunch and dinner recipes on Spoonful of Flour. Since I just got a new food processor for Christmas, I wanted to put it to good use and share one of my favorite pesto recipes with you today. I love pesto. Every time my boyfriend and I eat in the North End of Boston, I always order Linguine with Pesto from our favorite Italian restaurant, Beneventos. I should probably branch out more often, but I just love that dish so much. Especially when the meal ends with a cannoli from Mike's Pastry.
Traditional pesto is made with fresh basil and pine nuts. But the fun part is that you can play around with the combination of greens, nuts and even cheeses. For the greens, you can use basil, spinach or arugula. For the nuts, you can you pine nuts, almonds or walnuts. For the cheese, you can use parmesan, ricotta or goat cheese. Honestly, the possibilities are endless and I love playing around with many different combinations. Mix and match depending on what you have in the kitchen! This Basic Basil Pesto is one of my favorites. Because sometimes traditional and basic is best and truly hits the spot.
Recipe from Savory Sweet Life by Alice Currah
Yield: 1 cup
2 cups fresh basil, freshly packed
1/2 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 garlic cloves
1/2 cup extra-virgin olive oil
Combine the fresh basil, Parmesan cheese, pine nuts and garlic in a food processor. Process until fully combined. Add the olive oil to the food processor. Pulse a few more times until fully incorporated. The pesto can be stored in a tightly sealed contained in the refrigerator for up to 2 weeks.
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