Tonight we had homemade pesto atop whole wheat pasta. We mixed cooked spicy chicken sausage into the pasta. On the side: spinach salad with candied walnuts, feta cheese and dried craisins.
- 1 ounce Parmigiano-Reggiano cut into 1/2-inch pieces
- 1 clove garlic
- 2 cups packed fresh basil leaves, washed and dried
- 2 to 4 tablespoons extra virgin olive oil
- 2 tablespoons lightly toasted pine nuts
- 1/4 teaspoon salt
Using a food processor (thanks MOM!), insert the blade, and with the machine running, drop the cheese down the feed tube and process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the garlic clove down the feed tube; process to chop, about 5 seconds.
Scrape down the sides of the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape down the sides of the work bowl. With the machine running, add the olive oil to taste in a slow drizzle. Scrape down the sides of the work bowl, add the reserved cheese, pine nuts and salt, pulse to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes before using, to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the fridge, or may be frozen.
Preparation: 5 to 10 minutes; Makes 3/4 cups
Nutrition (per 1/2 tablespoon serving): 25 calories, 2g fat