pesto! [recipe]

whoops! missed last friday, but i was in california at the time, so you'll simply have to just suck it up. or, as meaghan oft says, 'suck it off'.

this is erika's fail safe pesto recipe, consumed on many, many a girlfriend sweatshop weekend. one can also forgo the blender and do it up rob-style and just chop it all up and it's still delicious. just make sure to make it truly al dente. al dente is half the battle. usually i shave at least 3 minutes off the boiling directions and test it every 20 seconds. (i'm lying, usually i shave 1-2 minutes off and plop it in the colandar and complain about how it's not al dente. laziness ftw! :p)

also, use a good penne or gemelli. something with grooves and curves. and try it with balsamic vinegar drizzled on the top. SO GOOD. my mouth is leaking onto my shirt right now.

2 cups basil
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic
2 tablespoons pine nuts or walnuts
1 cup of olive oil
1/2 cup parmesan cheese
"blend it all together in a blender. if it's too thick, add more olive oil."

that is a direct erika email quote. she's all about the pithy. and the easy.

she also prefers walnuts over pine nuts (weirdo) and uses way more than 2 tablespoons.

get to it!

1 comment:

Dragonslayer said...

I use a food processor for mine, not a blender. Other than that, the only difference is a lack of pepper in "my" recipe. So freakin' good!!