Spaghetti with Pesto


Ciro

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Ok, Ok, sorry kat, I am sorry for being late.

There was too much traffic on the beltway.

Let's see what can I cook today for my good friends.

Ok,... I got it, Spaghetti with anchovies....what....no? ok...

thennnnnnnnnn, we change it to pesto ok? ok.

Here we go;

1 1/3 basil leaves

1 cup sheredded parmigiano cheese

2 cloves garlic

1/3 cup pine nuts

1/3cup olive oil

spaghetti, to serve please it is spaghetttttti end not pascheri! :)

Wash the basil leaves and dry.

Process the parmigiano in a food processor until it resemble fine bread crumbs.

Add the garlic and pinenuts and process coarsely combine the ingredients.

Add the basil at this point and process to combine.

What the hell! this word process sound like we are making an atomic bomb here shishhh!

While the machine is still "Prosessing" :) slowly add the olive oil until

a paste is formed.

Season to taste with salt and black pepper, then continue to add the oil

until it reaches a thick consistency.

Bring to boil a sauce pot with water, add one tablespoon salt to the water,

cook the pasta, drain it, put it back to the sauce pot add some pesto sauce, stir with a long fork , put everithing on a serving plate add some more pesto, sprinkle with parmigiano cheese and serve at once.

I hope you will enjoy this dish.

Life is good.

Ciro D'Agostino

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  • 2 weeks later...

Well, I made this last night and it sure was yummy. I was a bit confused because there were two slightly different recipes. I don't grow my own basil, so I bought some in the produce section of the supermarket. Here is how I made pesto.

1/3 cup grated parmesean cheese

2 cloves of garlic

1/3 cup pine nuts

1 pkg fresh basil (rinsed and patted dry)

1/2 cup olive oil

1 - Zap cheese, garlic and pine nuts in food processor

2 - Add fresh basil (~1 oz) zap more, then

3 - Slowly add the olive oil and zap again. Serve over cooked pasta

Thanks again, Ciro. I hope you don't mind when I reduce your recipes down to something so short and simple. It makes it easier to create recipe cards.

Kat

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Hummm! I love when people challenge me!:-)

Kat, be prepared for some new elaborated recipes

They won't be as simple as pesto.

My next recipe will be Asparagus, artichoke and lobster salad.

This is an elegant salad for a special occasion.

It is made with court bouillon and dressing.

Ciao.

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Hate to tell ya this, Ciro, but that one just doesn't sound appetizing to me. Like I said, I don't eat bugs! Michael would probably love it, but I ain't touching it. I'm sure others would love it too as most people seem to love lobster. I personally prefer chicken.

Kat

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  • 11 months later...

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