Pasta with Pesto Sauce
|2 cups ||fresh basil, washed and de-stemmed|
|1 cup ||pine nuts|
|4 cloves ||garlic|
|1 cup ||shredded asiago cheese (or freshly grated parmesan)|
|2 t ||coarse ground black pepper|
|to taste ||salt|
|1/2 cup ||extra virgin olive oil|
|cooked ||pasta of choice|
Process the first six ingredients in a food processor until uniformly
chopped. Gradually add the olive oil while the processor is running.
You'll definitely want to taste and add things as needed. Consistency
will be a fairly thick paste. Serve over hot pasta (our favorites:
ribbed penne or capellini). Serves four (or two if you like your pasta
saucy - and who doesn't?).
This so easy to make, and it tastes best when you use fresh ingredients.
As easy as this is, I don't understand why pesto doesn't taste better in most
restaurants. Because I love it so much, we often freeze basil at the end of the summer.
To freeze basil, pick the leaves off the stems, wash the leaves and dry thoroughly.
Pack leaves into a quart sized freezer bag and store in the freezer for up to one year.
When you're ready to use it, just pull it out of the freezer immediatly prior to using.
Crush up the leaves a little bit before you open the bag, and proceed as directed.
The crushed-up frozen basil can also be used in other recipes that call for
fresh basil. It's a great alternative to dried basil.