While procrastinating coding data, I decided to explore my new Roku machine (yes, I have somehow come into the "new age" and adapted my tv to be internet compatible). There is this great app called "chow." It shows me free cooking videos! One of their most popular videos details the go to recipe of the woman that brought The Silver Spoon cookbook to the US. This recipe is so easy and simple, that it reminds me of what good food should be: good ingredients, wine and good company. That is my dream meal experience.
I have yet to find a really good pesto pre-made in Waco. Nothing will compare to Zabar's pesto! This recipe is something that may be as close as I can get in my current circumstances. I ordered really good olive oil in bulk over amazon. This is something I can make quite quickly and feel at home.
Emilia Terragni's Basil Pesto Recipe
Adapted from "The Silver Spoon"
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A classic pesto recipe is invaluable for a quick weeknight pasta dinner or for adding flavor to eggs, sandwiches, or soups.
Game plan: For variety, use parsley or arugula in your pesto, instead of basil. The pesto can be tightly covered with plastic wrap and refrigerated for several days, or frozen for up to 3 months.
INGREDIENTS
- 25 fresh, medium basil leaves
- 1/3 cup pine nuts
- 1 garlic clove, crushed (optional)
- Kosher salt
- 1 cup freshly grated Parmesan cheese
- 1/3 cup freshly grated Pecorino Romano cheese
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
INSTRUCTIONS
Place the basil leaves, pine nuts, garlic (if using), and a pinch of salt in the bowl of a food processor fitted with a blade attachment. Process for about 5 or 6 (1-second) pulses. Add the grated cheeses and process for another 5 or 6 (1-second) pulses. With the motor running, add the oil in a slow, steady stream and process until the mixture’s smooth. Taste the pesto and season with salt and pepper.
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