Thursday, July 15, 2010
Louisville Food Geek Basil Pesto:
2-3 cups basil leaves
2 garlic cloves, chopped
1/2 cup pecorino-romano cheese
1/4 cup walnuts
2 T lemon juice
A good-quality olive oil (I used Williams-Sonoma House Olive Oil)
I put the cheese through the food processor until it was well grated, then put the basil leaves, garlic, nuts and lemon juice on top of the cheese. I processed it until it was well-chopped and incorporated. Then, with the processor running, I drizzled in the olive oil until it was to the consistency I wanted. I probably only used 1/2-3/4 of a cup of olive oil, as I like my pesto thick. I cooked up some linguine and tossed it with a few tablespoons of the pesto. Mmmmmm, great dinner! And sooo quick!!!
I also have to note, if you haven't tried the WS House olive oil, go buy some, now! It has to be the absolute best olive oil I have had. It doesn't need cheese, pepper, or any other seasoning to be the perfect dipping oil. If I wouldn't end up weighing 400 pounds, I would eat bread and oil at every meal.