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Linguini or spaghetti are best. |
The pesto paste freezes well -- good to split up in small tupperwares to able to thaw enough for a meal without thawing and refreezing all of it.
- 2c basil (about 150g), firmly packed including tender stems
- zest of a lemon (or most of it)
- Juice of 1 lemon
- 6 cloves of garlic
- 100g pine nuts
- 1/2c Parmesan or pecorino cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup olive oil
- Lightly toast pine nuts in a dry skillet
- Put everything but the oil in a food processor; pulse to break up nuts and garlic, then flip switch and start to add olive oil
- When mixture turns to a loose paste, you are done.
Store in a plastic container and drizzle oil on top to prevent oxidation.
When ready to use, mix with some pasta water (1/2 c?) to thin and melt the cheese before adding the pasta.