The word “pesto”, came from the Italian verb, “pestare”, means to crush, grind, or pound. This really simple herb composition is made from fresh basil leaves, pine nuts, parmigiano reggiano, emulsified in good quality extra virgin olive oil. Pesto came from the Northern region of Italy, and is often served with TROFIE pasta. I personally like it with a sprinkle of red pepper flakes.
Yield: This sauce is good for about 250g (1/2 pound) of pasta.
- 2 cups (loosely packed basil leaves)
- 1/3 cup pine nuts
- 2 medium garlic cloves, peeled
- 1/2 cup grated parmigiano reggiano
Place pine nuts, garlic cloves, and cheese in a food processor. While the machine is running, slowly pour in the olive oil and emulsify. It should come out like a thick paste. Serve immediately or place in an airtight container and refrigerate. Use within a week. Cook pasta as directed. Toss pesto sauce with your choice of pasta in a bowl. Top with freshly grated parmesan cheese and red pepper flakes. If not using immediately, heat a pan and add some olive oil. Place prepared pesto sauce and heat. Add in pasta and toss until combined. Plate and serve. Enjoy!