My Pesto Recipe:: Spread it on anything!
For a quick weeknight dinner last week, I made my first pesto batch of the season. I often say pesto is my version of peanut butter because I can spread it on anything.If you follow along on Instagram, you probably saw me post a few stories about this easy pesto recipe. It's a family favorite that I found in the New York Times while living in NYC. It’s originally a Silver Palate recipe, and it's been one of my go-to meals ever since. It's crazy to think that I've been cooking it for years.Pesto is a pantry staple in my house, and I almost always make my own because it's so easy. If you do want to buy a prepared version, I like the Cibo brand from While Foods.When I made dinner last week, I was reminded of this awesome recipe and knew I had to share it with all of you again, along with this video of my pesto recipe process. Give it a try and let me know what you think! Psst: I also love it on my grilled cheese. Make sure to use mozzarella or a mild white cheese, not cheddar. Try it you’ll love it. x
Pesto Recipe
serves 6-8
You will need:- 4 cups fresh basil leaves (from about 3 large bunches)- ¾ cup olive oil- ½ cup pine nuts- 4 garlic cloves- ½ cup freshly grated Parmesan cheese + 4 tablespoons for the garnish- 1-teaspoon coarse kosher saltTo prepare:Combine basil, pine nuts, parmesan cheese and garlic in the bowl of a food processor. Pulse until paste forms, stopping often to push down basil leaves.After blending, pour oil into the mixture and blend until smooth.This can be made 1 day ahead. Stored in a sealed jar, it can last 2 weeks in the refrigerator.
Squash and Pesto Tortellini serves 8
You will need:- 3 yellow squash cut into cubes- 3 cloves garlic minced- 4 tablespoons olive oil- 1 16 oz. box tortellini pasta , either dried or fresh work great- 1 cup toasted pine nuts- 1 cup pesto- 1/2 cup freshly grated parmesan cheese- salt and pepper
To prepare:In a large skillet add minced garlic, olive oil and cubed squash. Saute until the squash is golden brown. Meanwhile, bring a large pot of water to boil. Cook pasta until al dente. Reserve 4 tablespoons of the pasta water then drain. In a large serving bowl add the cooked squash, the pesto and toasted nuts, 4 tablespoons of the pasta water, the pasta, cheese and salt and pepper. Mix throughly and serve with extra grated cheese.