Ingredients
2 cups fresh basil leaves (no stems)
2 tb pine nuts
2 garlic cloves
1 small yellow potato
1/2 cup extra virgin olive oil
1/2 fresh Parmesan, Romano, or some Bella Vitano Merlot cheese
*red can Carbonell brand is awesome from Spain that is fair priced and higher end taste, sealed in metal so no UV light breaks down the oil, like the plastic and glass bottles found in most chain grocery stores, look for on the top shelf or bottom shelf in the olive oil sections.
*if you find the frozen garlic cubes, they work great
Directions
Boil some water, and boil one potato cubed into forths for about 10mins
Pull out a food processor and combine basil, pine nuts, boiled potato, and garlic cloves and mince
Then
using a pyrex measuring cup run a nice bead or stream slowly as the
minced mass of basil and nuts start clumping. after 1/4 cup that stream
will start to pull into an emulsion.
Add Salt and Pepper to taste
then add the cheese and pulse briefly to mix.
Cook chickpea pasta for 9mins in building salt water
Use stir fry pan and mix pesto and pasta for 1 min mixing pesto and pasta.
Serve on pasta plate add chopped fresh tomato's into middle of bowl for nice fresh acid flavor to counter the satisfying rich pasta and pesto.
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