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Pesto, you see the term all over the place, usually as a name
for something that isn't even close to being real Pesto, with who knows what in it.
Well here is a recipe for the real thing, the way it was
intended to be made. This recipe makes a lot more
pesto than you will actually use on the pasta, but you can
freeze what is left over for use at a later time. Serves 2 2 cups tightly packed fresh basil leaves 1/4 cup plus 4 tablespoons olive oil 1/4 cup of pine nuts pinch of salt 2 cloves of garlic chopped fine 1/2 pound of trenette 1/4 cup freshly grated parmigiano-reggiano cheese |
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| 1. | Wash the basil in cold water and gently pat it dry with paper towels. | |
| 2. | Put 1/4 cup of olive oil, pine nuts, garlic and a nice pinch of salt in a food processor or blender, start mixing and add the basil a few leaves at a time processing to a creamy consistency. | |
| 3. | In a large saute pan add 4 tablespoons of olive oil and 4 tablespoons of pesto, turn heat on low and heat through. | |
| 4. | Bring a large pot of water to a boil. Add 1 tablespoon of salt and the trenette. Cook until al dente. | |
| 5. | Reserve 2 tablespoons of water from the pot then drain pasta and add to saute pan with pesto, and turn the heat up to high. | |
| 6. | Add the 2 tablespoons of the water the pasta was cooked in, and the parmigiano cheese and stir vigorously coating the pasta completely with the sauce. | |
| 7. | Transfer the pasts to individual serving plates and serve immediately. | |
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