Pesto (Nut free)
Dinners, International, Sauces, Brines, Broths, Condiments, Dips, Side Dishes
Ingredients
80 grams fresh basil (*1)
1/2 cup Grated Parmesan
1 cup olive oil
2-3 Cloves raw garlic or 1 bulb Roasted Garlic
1 tsp. salt
1/8 tsp. pepper
1 T. lemon juice (*2)
2 pounds pasta
Directions
Rinse the basil if needed, then tear off the leaves and discard the stems.
Put ingredients in a food processor or blender and blend until well mixed. Check flavor to see if it needs more salt or lemon.
Store in the refrigerator for up to a week.
Using:
Cook pasta according to directions. Keep a ladleful of the pasta water, drain, and return to your pan. Stir in the reserved pasta water.
Stir the pesto into the pasta, drizzle in more olive oil if desired, and serve immediately.
When you reheat pasta with pesto mixed in, heat it up slowly and just until warm. Overheated parmesan turns stringy and clumps together.
Notes
*1 If you don't have quite enough, substitute dried, but use 1/3 of the amount you would otherwise use. It won’t taste quite the same, but will work in a pinch.
*2 Balsamic vinegar is also a good choice.