The pesto craze came in like gangbusters years ago, and I still love it. The freshness of the basil and garlic with the nuttiness of the pine nuts mixed into the pasta.
Well, let me introduce you to a twist on that favorite:
3/4 lb. (2 1/2 C.) cherry tomatoes
a good fistful (about a generous cup) basil leaves
1/3 C. almonds
1 good sized garlic clove
1/4 tsp. red pepper flakes
1/2 C olive oil (extra-virgin and all that stuff or just plain old olive oil)
Whiz that all together in a blender or food processor.
Cook 1 lb. spaghetti, drain and put in serving bowl. Drop sauce on top and toss. Add 1/2 C. parmesan and lightly toss.
Done!
The sauce can be made ahead and can sit for up to two hours on the counter. And it also freezes well if you have extra. That makes it a great last minute wonderful meal, with a loaf of bread and a salad.
I added way more basil than the original recipe of 12 little old basil leaves!
- Even with the extra basil I ended up with a beautiful reddish yellow sauce
My favorite regular old pesto recipe arrived via a friend whose brother-in-law is Italian and made this in humongous batches and then froze it in family serving sizes.
I had never heard of this stuff about fifteen years ago and these friends were coming for the weekend and she said she’d bring dinner for one night. That night she pulled out a small jar of green stuff and a couple pounds of spaghetti and I thought, “Are you nuts!? This is no way going to feed all of us” but what I said was, “Looks great!” (Do you remember that, Nancy?)
A few loaves of bread and a fresh salad and it really was a full meal!
10 oz. basil (And right here I need to put a plug in for buying yourself a kitchen scale, it is the only way to know for sure on some ingredients and this is one of them.)
1/4 C. whole garlic
1 1/2 C. olive oil (you know, extra-virgin…)
2 C. fresh grated parmesan
2 tsp. salt
1 tsp pepper
1 C. pine nuts (lightly roasting them gives them an extra nuttiness)
Whiz up in a blender or food processor and done!
Thanks to Taite’s green thumb, I was able to get basil from her garden to do both recipes.
I love when I check in on Pink Peppers and find a recipe……and can hit “Print”!
This one is great for all the tomatoes and basil that just might still be in your backyard garden.
I was just out in my garden and thinking how big my bushes are and I need to use some of this basil. I needed your reminder. Erin gave me your recipe years ago when she and Tim were dating but a refresher is always appreciated. Am eager to try the new recipe as well. Shari, I was with your mom tonight and what a hoot. She was telling great stories and in her high gear. A wonderful time was had by all who listened to her historical humorous storytelling.
Yes Terri I do remember that!! We still make pesto too. Not by the quart like Bob did!! Just batches. But I do freeze it for winter use:) Yours looks amazing in the photo. was wondering what makes it the yellow color? Maybe the almonds? Oh well…I use tons of leaves as well!! I’m making your granola today. All you and your girls food pictures are inspiring me to cook more. A never ending job, may as well make it good and fun!!
These were both very gratifying sorts of recipes– not much work, wonderful flavor. One thing I would do is not add any salt in the green pesto– mine was far too salty with it and the Parmesan.