Tonight I tossed the basil pesto (recipe below) with a pound of cooked penne pasta, a cup of peas and a couple grilled chicken breasts cut into thin slices. AMAZING!!!
The Complete Book of Pasta and Noodles
- 1/4 cup pine nuts, walnuts or almonds
- 3 medium garlic cloves, threaded on a skewer
- 2 cups packed fresh basil leaves
- 2 tbsp fresh flat leaf parsley leaves
- 7 tbsp extra-virgin olive oil
- 1/4 finely grated Parmesan cheese
2. Meanwhile, bring 4 quarts of water to a boil in a large pot. Lower the skewered garlic into the water, boil for 45 seconds. Immediately run the garlic under cold water. Remove from the skewer; peel and mince.
3. Place the basil and parsley in a heavy-duty, quart-size, sealable plastic bag; pound with the side of a meat pounder until all the leaves are bruised. I used paper towel instead; it did the trick.
4. Place the nuts, garlic, basil, oil and 1/2 teaspoon salt to taste in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the cheese, and adjust the salt.