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!
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 salt
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
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
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.
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