Ciro Posted December 6, 2005 Share Posted December 6, 2005 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 leaves1 cup sheredded parmigiano cheese 2 cloves garlic1/3 cup pine nuts1/3cup 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 untila 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 Link to comment Share on other sites More sharing options...
Kat Posted December 16, 2005 Share Posted December 16, 2005 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 cheese2 cloves of garlic1/3 cup pine nuts1 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 pastaThanks 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 Link to comment Share on other sites More sharing options...
Ciro Posted December 16, 2005 Author Share Posted December 16, 2005 Hummm! I love when people challenge me!:-)Kat, be prepared for some new elaborated recipesThey 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. Link to comment Share on other sites More sharing options...
Kat Posted December 17, 2005 Share Posted December 17, 2005 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 Link to comment Share on other sites More sharing options...
Kat Posted November 23, 2006 Share Posted November 23, 2006 I just had the pesto with some spinach and ricotta tortellini. Yum! Now what do I do with the half package of pine nuts that is left over?Kat Link to comment Share on other sites More sharing options...
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