Pesto is another great way to add Italian flavor to pasta without using tomato sauce. This can make a great side dish for steaks and chops. Growing your own basil is a big help – the pesto will taste fresher, it costs far less than buying fresh basil at the store, and basil is very productive so it will provide a lot of raw material for great pesto.This recipe makes 2 cups of finished pesto which is enough for two pounds of pasta. I usually double this recipe as that will fit in my food processor.
½ Cup Lightly Toasted Pine Nuts (Pine nuts are the true and traditional ingredient in Pesto, but they are insanely expensive. I use sunflower seeds that I toast in a skillet, you could also use green pistachios, raw cashews, or toasted almonds.)
6-8 Kalamata or black olives (optional – I always have Kalamata in the fridge because they so much more flavor, but black olives will work).
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
Instructions
Clean your basil in cool water and dry with paper towels. Be sure to remove all stems and foreign material.
Place the oil in the bottom of the blender or food processor, and add the garlic, nuts, and Parmesan. Process until even.
Add the basil, olives, salt and pepper to the food processor and pulse for about 30 seconds until smooth.
Add some additional olive oil until and pulse until you get your desired consistency. Less oil = thicker and stiffer; more oil = looser and runnier.
Use immediately to top any pasta dish. (If you do not plan to use it right away, store it in the fridge in an airtight container with an additional layer of olive oil on top to prevent discoloration.)
Freeze what you are not going to use in the next week. We like to freeze it in 1/2 pint jars which is two cups and the right amount for a pound of pasta.
