I think pesto is one of those things like risotto that people think is way more complicated to make than it actually is. Once I started to make my own, much like making your own marinara, it's difficult for me to go the store bought route any more.
I think the greatest thing about pesto is that there is no definitive way to make it. You can use spinach (or almost any leafy green) instead of basil... you can use toasted walnuts instead of pine nuts (which is how I prefer to make it)... I've even made it with a jalapeno thrown in to add a bit (or a lot) of spice. Endless possibilities, but this also adds to the perceived complexity... if you look up some recipes, I guarantee that they will all be different. The most important thing to keep in mind is that you're going to use only a few ingredients: olive oil, a leafy green/herb, cheese, and a handfull of nuts. The ratio to which you use all of these is subjective. Taste your pesto as you're combining everything and you'll come out with something you'll love.
I think the greatest thing about pesto is that there is no definitive way to make it. You can use spinach (or almost any leafy green) instead of basil... you can use toasted walnuts instead of pine nuts (which is how I prefer to make it)... I've even made it with a jalapeno thrown in to add a bit (or a lot) of spice. Endless possibilities, but this also adds to the perceived complexity... if you look up some recipes, I guarantee that they will all be different. The most important thing to keep in mind is that you're going to use only a few ingredients: olive oil, a leafy green/herb, cheese, and a handfull of nuts. The ratio to which you use all of these is subjective. Taste your pesto as you're combining everything and you'll come out with something you'll love.
Large Bunch of Fresh Basil
1/3 Cup Parmesan
1/4 Cup Walnuts (Pine nuts are used traditionally)
2 Garlic Cloves
1/4 Cup Extra Virgin Olive Oil
1 lbs Rotini Pasta
3/4 lbs Grilled Boneless Skinless Chicken Breasts, Cut into Bite Size Pieces
Salt and Pepper
Boil pasta according the instructions on the box.
While the pasta is cooking, make the pesto. Toast walnuts over medium low heat in a skillet until they become fragrant. Remove from heat and let cool for about 5 minutes. Combine basil, parmesan, garlic, and toasted walnuts in a food processor (I use a 2 Cup mini food prep) and pulse briefly to combine. Slowly add olive oil while pulsing mixture until it reaches your desired consistency. Season with salt and pepper to taste.
Toss pesto with cooked pasta and grilled chicken. Serve with additional parmesan.
Serves 6
(Everyone grills things a little differently, so I included the amount of chicken I usually prepare for this dish... I'll leave it to you all to figure that part out)
Coming Soon (For Real this Time): Orecchiette with Spicy Sausage and Broccoli Rabe
1/3 Cup Parmesan
1/4 Cup Walnuts (Pine nuts are used traditionally)
2 Garlic Cloves
1/4 Cup Extra Virgin Olive Oil
1 lbs Rotini Pasta
3/4 lbs Grilled Boneless Skinless Chicken Breasts, Cut into Bite Size Pieces
Salt and Pepper
Boil pasta according the instructions on the box.
While the pasta is cooking, make the pesto. Toast walnuts over medium low heat in a skillet until they become fragrant. Remove from heat and let cool for about 5 minutes. Combine basil, parmesan, garlic, and toasted walnuts in a food processor (I use a 2 Cup mini food prep) and pulse briefly to combine. Slowly add olive oil while pulsing mixture until it reaches your desired consistency. Season with salt and pepper to taste.
Toss pesto with cooked pasta and grilled chicken. Serve with additional parmesan.
Serves 6
(Everyone grills things a little differently, so I included the amount of chicken I usually prepare for this dish... I'll leave it to you all to figure that part out)
Coming Soon (For Real this Time): Orecchiette with Spicy Sausage and Broccoli Rabe
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