I never liked pesto, so I decided to make it after seeing a random Italian cooking show. Adapted to my own liking, this version is fresh, easy and delicious. Here’s what you need:
1 lb pasta
2 cups fresh basil leaves
1/3 cup of cashews or almonds
4 cloves of garlic
Parmesan cheese
Olive Oil
Salt
Cook pasta to “al dente” directions. While you are waiting for the water to boil, toast the nuts in a dry frying pan on medium. All you are trying to do is warm up the oil in the nuts, so be careful not to burn them. Just a slight change in color and aroma should be noted. Once that happens, take them off the heat. If you do happen to burn them, even just a little, start over. While pasta is cooking, make the pesto.
In an electric food processor, chop up the toasted nuts and garlic. Then put the basil leaves in and drizzle with olive oil. It’s hard to say exactly how many basil leaves to use but it should be about 2 cups loose or about 1 cup if pressed down. Keep drizzling with olive oil and blending until you get a nice smooth puree. Add parmesan cheese and salt to taste. It should be pretty potent and little salty to the taste. Blend one final time and add to cooked pasta.
Please do not attempt to cook the pesto sauce. The warm pasta will loosen up the oil enough for the pesto to coat the pasta. Just mix well and serve. You can also store overnight in frig for tomorrow so that the flavor mellows a bit.
Tip: Mix in some other fresh herbs like parsley or cilantro or try different kinds of nuts for some nice variations.