PESTO pesto

This is really easy to prepare and it goes together so quickly that you’ll be calling it “Pestissimo”. Unfortunately, pine nuts have gotten quite expensive, but believe me, they’re worth every penne. 🤦‍♀️

  • 2 cups (tightly packed) fresh basil leaves (no stems)
  • 1/3 cup pine nuts (raw or lightly toasted)
  • 3 or more large garlic cloves, minced
  • 1/4 cup lemon juice (about 2 small lemons)
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan or Romano cheese
  • Salt and pepper, to taste

Pulse the basil and pine nuts several times in a food processor. Add the minced garlic and cheese and pulse several more times. Scrape down the sides with a spatula. Pour in the lemon juice and then with the food processor running, slowly add the olive oil. Scrape down the sides as necessary. Taste, and season with salt and freshly ground pepper as desired.

Cook half a package of your preferred pasta (bucatini is recommended) in salted water. When done, place in a large serving bowl and combine with the pesto. For a slightly creamier sauce, add a 1/4 cup of the salted pasta water during the mixing process.

This would also work beautifully as a pizza sauce.

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