Freshy Chopped Basil Mixed with your Favorite Pasta, Soup, as a Sandwich spread, or added into a cheese ball. Pesto will leave you wanting MORE! Serves 6-8 people. This recipe does NOT call for the traditional 1/2 cup of Pine Nuts or Walnuts that could otherwise be added in.
Fill pasta pan with water and place on burner set at high to boil.
Use a food processer or mixer set to chop then blend.
2 cups Basil Leaves (Stores now sells containers or you can buy a plant. Remove and wash leaves.)
1 large single garlic clove
(optional 1/2 cup Pine Nuts or Walnuts)
1/2 -3/4 cup Olive Oil (Extra Virgin)
1/2 tsp salt and pepper
1/2 cup grated Parmesan Cheese
1/2 cup Pecorino Cheese
Extra Virgin Olive Oil to Drizzle over Pasta and Pesto
1 cup Parmesan Cheese to top off Pasta dishes.
A few small springs of basil set aside for presentation.
With Processer “Set to OFF” add basil leaves and garlic clove ( If opting to use nuts you may add it in at this point). Begin to “CHOP” leaves and garlic for about 30 seconds. Contine to “Chop” and through spout of machine slowly add HALF of oil. Set oil aside. Add Salt and Pepper. Slowly add cheese alternating with oil. Allow to BLEND together for about 1 minute.
Add pasta of choice to BOILING water. Add 1 Tbsp salt. Allow pasta to boil for 1 minute less of indicated time. (If box indicates boil 8 minutes, then boil for 7 minutes to achieve “al dente” and allow pasta to “absorb pesto”.) Drain water from cooked pasta.
Place Pasta in a serving dish and add prepared Pesto. With two forks toss pasta and pesto together until pasta is dressed in pesto. Serve into individual dishes. Drizzle a small amount of Extra Virgin Olive Oil over pasta and top off with desired cheese. Place basil spring on top of prepared pasta for presentation.
Filed under: Italian Recipes, Recipes | Tagged: Cheese Ball, Pasta, Recipes, Sandwich Spread, Soup
