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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I like my pesto pretty garlicky, so this is how I make mine. I normally weigh my basil after I've stemmed it, so this recipe is per oz of pesto. This amount will sauce about 1/4 pound of pasta, and you can just scale it up based on how much basil you have. Ingredients:
1 garlic clove |
1 tablespoon pine nuts |
1/8 teaspoon salt |
1 ounce basil, stemmed (about 1 cup, loosely packed) |
1/8 cup extra virgin olive oil |
1 ounce parmigiano-reggiano cheese, grated |
Directions:
1. Put the garlic, pine nuts, and salt in the work bowl of a food processor.
2. Process to a smooth paste.
3. Add the basil, one handful at a time, processing to a paste after each addition.
4. With the motor running, drizzle in the olive oil in a thin stream, and process until smooth.
5. Stir in the cheese.
6. To sauce pasta:.
7. Reserve 1/2 cup of the cooking water when you drain the pasta. Toss the pasta with the pesto, and use the reserved water to thin to the desired consistency.
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