|A bit of butter gives this pesto AMAZING flavor.|
So, last night, I told my dear husband, the Big Bison, that it was time to make some pesto and for him to snap a few shots. He started
So I suggested we try a shoot out on the porch, and he
But YOU want the recipe, right?
Of course right!
I originally found this recipe in The Moosewood Cookbook, which is a famous vegetarian cookbook from the late 70's. My copy is stained and split in half, but I prefer to think of it as very, very REAL. I've made a couple of alterations that I think help.
I've always called this Killer Pesto, but last night while I was on the phone with my friend Anne, she said "Besto Pesto" and snickered, and I did, too. So I'm wavering on the name. Maybe I'll take a poll in the comments, and you can weigh in on this important issue.
|Assembled ingredients: they call this "mise en place", kids.|
Besto Boonie Pesto
4 packed cups fresh basil leaves, washed, dried, removed from stems
3 large garlic cloves
1/2 c. toasted pine nuts (lightly brown them in a skillet on the stove top - only takes a New York minute)(you can substitute most any kind of nut you prefer, if pine nuts don't float your boat)
3/4 c. packed fresh chopped parsley (I didn't have any last night, and it turned out fine)
3/4 c. freshly grated parmesan
1/2 c. olive oil
1/4 c. melted butter
salt to taste (maybe a 1/2 teaspoon? Taste it and see.)
several grinds of black pepper
Assemble all your ingredients, and then combine everything in a food processor (or blender). I like my pesto with a bit of "tooth" (kind of grainy), but you might like yours with a smoother texture, so process for as long as you think you should. Toss with hot, drained pasta. I like linguini with pesto.