Oh, my the joys of summertime! Fresh tomatoes on the vine, cold cucumbers and lots and lots of fresh herbs. We have been eating a tremendous amount of tomatoes, cucumbers and basil at our house this last week or two.
Basic Pesto Sauce
1/2 c. packed basil leaves
1/2 c. packed baby spinach leaves
2 T. toasted pine nuts or walnuts
2 cloves garlic, roughly chopped
2 - 3 T. extra virgin olive oil
about 1/3 c. low sodium, fat free chicken broth
1/2 c. fresh grated parmesan
a little fresh ground black pepper
Toast your nuts: put them into a small, dry, non-stick stick frying pan over medium heat. Let them heat up until you start to smell them. Watch closely so you don't burn them!
In a food processor or blender, combine the basil, spinach, garlic and nuts. Pour in a little bit of the chicken broth, just enough to get things going. Start your machine, and add in the parmesan cheese through the chute or top vent of a blender. Drizzle in the olive oil and a little pepper. Add some more broth until you get the consistency that you like.
This is a recipe you must make relying on your senses -- watch how the ingredients come together and add liquid as needed. Does it look a little watery? Add some more parmesan. Too thick? Add a little more broth. Taste it -- does it taste good? Add a little more basil, fresh pepper or olive oil. Pulse the machine on and off, and scrape down the sides as needed.
The rule of thumb is that you need about 1 T. pesto sauce for each 1/2 c. of pasta. My family loves this served on spinach and cheese ravioli or over fettucine. It's great on grilled tuna too.
Feel free to expirement with this one. Try adding a few oil packed sundried tomatoes. I like to put in some fresh garlic chives from my garden.
1 comment:
I recently made pesto and served it over acorn squash-filled ravioli. . .unexpectedly exquisite!
Post a Comment