Pesto Pasta

This is a double strength batch with way too much EVOO, it was still good though :)

[edit] Background

This is the 'default' recipe for this dish. I like to change it up by using different types of nuts and adding little flavors like hot peppers. Also mixing in different cheeses can be good to, just don't go too crazy with weird cheeses! (or do, that's the fun of cooking! If you do something weird and it tastes good, put it in a comment!) Another popular thing to add is sun dried tomatoes but I haven't tried that yet, but I'm guessing you'd just add it in with the garlic.

This recipe makes enough for at least 2 people. You'll need a food processor for this recipe.

Submitted by --icepaxx 23:38, 30 June 2009 (UTC)

[edit] Let's Cook

[edit] Ingredients

All fresh if possible, this goes for any dish though.

• 2 Cups basil
• 1/2 Cup Romano Cheese
• 1/2 Cup EVOO (Extra virgin olive oil. Good time to break out the good stuff)
• 1/3 Cup pine nuts (or nut of choice)
• 3 Medium garlic cloves
• Salt/pepper

• Pasta of choice (I suggest angel hair)

[edit] Directions

1. Start pasta
2. Clean all ingredients and measure them out
3. (optional) Roast nuts. I make mine with hot peppers and I roast those too
4. Combine basil and nuts into processor, pulse a few times
5. Add garlic (and peppers if you choose to) and pulse a few more times
6. Slowly add EVOO while processing. If you don't have one you can do that with, add a little, pulse, add more, pulse, etx
7. Add cheese, pulse till blended
8. Add salt/pepper to taste
9. After pesto is done, let it sit in fridge until pasta is done

[edit] Important Notes

• Remember to scrape the bowl from time to time (heh heh heh) to make sure it's mixin up good!

[edit] User Experiences

1. This will serve 2 people with a strong flavor, 3 people with a lighter taste. Most of the time I prefer the lighter taste and since it makes GREAT leftovers, this is awesome!
2. Goes very well with steak and an oil/vinegar leafy salad.