My family loves pesto. Not the kind you get in the jars at the grocery store that are overly processed and over priced. They love the kind that I make at home in big batches so that I can freeze the extra.
Pesto is not very hard to make and doesn’t use a lot of ingredients. And there are many variations with recipes calling for walnuts instead of pine nuts. Or arugula instead of basil. But I’m a pesto purist. I follow Marcella Hazan’s recipe.
Of course, since I’m not eating pasta these days, I put the pesto over my zucchini noodles. The other night I had a big container of tangy yellow grape tomatoes. I sauteed them, in a separate pan, in a little olive oil and minced garlic. And let everyone add them to their own bowls. The combination of zucchini, pesto and tomatoes was amazing.
Marcella Hazan’s Pesto
2 cups of fresh basil, washed and dried
1/2 cup of extra virgin olive oil (definitely use your good stuff)
3 tbsp of pine nuts
2-3 garlic cloves, minced
Dash of salt
1/2 cup freshly grated Parmesan cheese
2 tbsp freshly grated pecorino romano cheese
3 tbsp butter, room temperature
1. Put the first four ingredients in to the food processor and blend until creamy.
2. Transfer to a bowl and stir in the two cheeses by hand.
3. Add the butter and stir until it is evenly distributed.
When you cook your noodles, whether they are zucchini or pasta, save a little bit of the “brodo” or water. You can use this to loosen up the pesto so that it coats all of your serving.
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