If you haven't noticed, I am totally and completely obsessed with pasta. There's something therapeutic about bringing the water to a boil, dropping in the pasta, checking for the perfect al dente taste... it just feels good and it feel just right. Pasta always has been and always will be my comfort food. Here's my recipe for basil pesto, adapted from one of my family friends who just happens to be a fantastic chef... and French. So she knows her shit.
I made this pesto on my lunch break on Friday. I noticed that our basil plant was getting a little unruly so naturally, I took it as a sign direct from the heavens above to make pesto. I ate pasta for lunch, went to the Del Mar Horse Races (cause a belly full of pasta is a good look when I'm about to put on a dress, ha), and then came home from the races a few cocktails too many, so I had some more. mmm mmm mmm.
Buon Appetito My Friends:)
Ingredients:
2 cups fresh basil leaves
2-3 cloves garlic
1/4 cup pine nuts
2/3 cups REALLY good olive oil
1/2 cup freshly grated pecorino cheese
kosher salt and pepper to taste
a few shakes of red pepper flakes for a tiny kick
a small squeeze of lemon juice... a teaspoon or so
(substitute walnuts for pine nuts for a fun change of pace)
Directions:
Literally, get the ingredients together and blend them in a food processor or a Bullet. No need to prechop anything and honestly, you don't even need to grate the cheese. I only say to grate the cheese so you can get the measurements correct. Eyeball it if you like. Heat the mixture up in a pan or the micro and top it on your fave pasta. Make sure not to overheat the mixture as it will start to come apart and get oily.
