Photo by Susan Wenzel
I'll be serving the pesto over Trader Joe’s fusilli pasta (I like how the sauce clings
to the spirals of the pasta shape, and the flavor and texture of TJ’s fusilli is
the best, bar none). I also plan to toss
in chunks of leftover Easter ham.
Yum!
Pesto is equally delicious
with pasta and peas (or just peas or just pasta), stuffed in chicken breasts,
or on bread, pizza, shrimp…ok, ok, it’s good on nearly everything (but ice
cream). Pesto is as wonderfully versatile
as it is exquisitely fragrant and gorgeously green.
Here’s the
how-to:
A Good
Cooker’s Besto Pesto
Ingredients:
2c fresh
basil leaves (packed)
1/4c fresh
flat leaf Italian parsley (packed)
3 cloves
garlic
1/4c pine
nuts
1/2-1t
salt (more or less to taste)
1/2c good
extra-virgin olive oil (I like Filippo Berio)
1/4c
grated parmesan (or Romano or
Asiago or any combo of the three)
Instructions:
-Toast pine nuts in a non-stick skillet over
med-high heat until golden brown, oily looking, and fragrant (3-4 minutes). Remove from pan and set aside to cool.
-Blanch
garlic cloves in boiling water for one minute (or put them in 1/2c water and microwave for 1 minute).
Set aside to cool.
-Place first five ingredients into food processor and
pulse until chopped.
-Turn on food processor, drizzle in olive oil, process until smooth scraping sides of work bowl as necessary.
-Turn on food processor, drizzle in olive oil, process until smooth scraping sides of work bowl as necessary.
-Add grated cheese and pulse four or five quick bursts just to combine.
-Use as desired.
Photo by Susan Wenzel
Ham and Pesto Pasta: Cook 1lb fusilli as per package directions and chunk up twelve ounces of ham into 1/2” cubes. Drain pasta, reserving 1c pasta water. Place cooked pasta, ham chunks, and 1/4c
pasta water back in cooking pan over medium-low heat. Add desired amount of pesto (I use it all!)
and quickly stir to combine. Add additional
water to achieve desired sauce thickness. Cook no longer than 2-3 minutes more after combining pesto and pasta to preserve flavors.
Adjust salt at this time if necessary.
Serve immediately topped with an extra sprinkle of cheese if
desired. Makes 4 hearty servings or four
modest servings plus one lunch-sized bowl for the next day.
Photo by Susan Wenzel
Note: Unused portions of pesto may be frozen
for up to six months – not that it ever lasts that long in my house – actually
it never seems to make it to the freezer.
I usually use the whole batch in one meal, as my kids adore pesto. When I do freeze it, I place desired portions
in a square of plastic wrap and twist-tie shut.
(I use the same method to freeze leftover tomato paste in 1-2T portions
or 1/4c measures of bacon grease for cornbread).
