Tag Archives: pesto recipe

My Pesto Recipe:: Spread it on anything!

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fullsizeoutput_6184 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!

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 salt

To 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.

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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.

 

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End of Summer Pesto

As the summer comes to a close, I make sure to harvest all the basil in my garden. Here’s a secret to make summer last throughout the winter: make this summer pesto recipe and freeze it. I like to freeze it in ice cube trays.

This pesto recipe is straight from the source. My sweet Ligurian friend Monica Damonte is not only a great interior designer but a wonderful host and cook. Here’s her version of pesto ala Liguria. Hers has a twist with Ricotta Salata on top; it’s delish.

Enjoy xx

Pesto

Coin Pasta with Pesto

Serves 6

You will need:

– 4 cups basil
– 1 cup olive oil
– 1¼ cups grated Parmesan cheese
– ½ teaspoon salt
– 4 cups dried coin pasta, or trofie pasta
– 12 cups water for boiling the pasta, reserve ¼ cup pasta water
– 1 cup ricotta salata
– ¼ cup chopped tomato
– 6 mint leaves

To prepare:

Place basil, 1 cup grated Parmesan cheese, oil and salt into the bowl of a food processor fitted with a blade. Pulse for 3 minutes until it forms a paste. Set aside. In a large pot cook pasta for 10 minutes until al dente and drain. In a large bowl combine pasta, pesto, and the reserved water (¼ cup). Add ¼ cup grated Parmesan cheese.

Serve in individual bowls with a dollop of ricotta salata. Top each serving with a mint leaf and tomato for garnish. Serve immediately. Place the extra Parmesan on the table for guests.

Photo credit : Victoria Lacarrieu

Food Styling: Me


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