Thursday, August 5, 2010

It's Too Hot to Cook: Pesto Pasta

These are Neil's fork and spoon. I wanted to get an action shot ;-)
Pesto can be made in any number of ways, the classic version involves basil and pine nuts. I never use pine nuts as they are so expensive and I usually have pecans or walnuts or almonds in the freezer so I use them.

In a food processor add 3 to 4 or more garlic cloves, about 1/3 cup of olive oil and a handful (1/3 cup) of lightly toasted nuts (pecans are my favorite), a handful (1/3 cup) of grated Parmesan, and a bunch of Basil leaves (1 1/2 - 2 cups) some people like to mix in a little Parsley with their basil.

Add salt and pepper to taste and remember this is suppose to be strong flavored as it is coating plain pasta, so it should be a bold cheesy, herbaceous, nutty, salty and oily concoction!

I like it when the nuts aren't too processed so every now and again you get a chunk of Pecan in your pasta. Also remember you can, and should, add more oil and salt and pepper after you have tossed the pesto with your pasta.

Constantly be tasting everything you make. If you want to add some spice toss in some red pepper flakes.

The cherry tomatoes are so sweet and gorgeous right now I chopped up a couple of handfuls and topped the pasta with them and then for good measure grated some more Parmesan on top.

Grate some fresh black pepper and sprinkle with some salt and serve.

Easy right? And all you had to do was boil water and press the button on the food processor (well, and open the bottle of wine...).

A meal perfectly suited to our global warming heat wave summer.

The ideal dessert for this meal is a chilled slice of that Cantaloupe you bought at the market the other day. And if you want to really gild the lily serve that with a scoop of vanilla ice cream.
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