If you've never made it before it's easy, two handfuls of basil leaves, no stems, a whole lot of pine nuts, some pepper if you're in to that sort of thing and then gradually a whole lot of olive oil, until you're happy with the consistency (continuously pounding/processing).
For a warm summer evening, a little pesto tossed through some pasta is a quick, easy way to make dinner without sweltering in a tiny kitchen. For the pasta below I added about a half a cup of frozen peas to the pasta in the last minute or so of cooking, and wilted a handful of baby spinach by rinsing them in the colander and draining the pasta over the top of them. Quick rinse through, then back in the pot to toss the pesto through. The pesto was very creamy, I think it was the masses of oil I pounded in to it.
The only problem with pesto pasta for dinner is that I find it tends not to reheat so well the next day, so it's not great for taking to work.
6 comments:
I love pesto pasta, and eat it cold the next day so I dont' have to worry about reheating!
Ugh, no Theresa, I can't stand cold pasta! It's like cold pizza, just no good! :o)
Great minds certainly think alike!!
I just posted a very similar simple pesto pasta then thought I would check out what you have been up too :)
Can't wait for the weekend, Perth International Beer festival at Langley Park on Saturday and Lancelin on Sunday....ahhh...
I do love pesto! What a lovely mortal and pest(o)le. ;)
Hey SWF, I hope you have fun at the beer festival! Not really my thing (beer ew ;P) but I have many friends who are going to be elbowing their way around there!
Thanks, Ricki! I love that mortar and pestle, it is the same as the one my mum has used for almost as long as she's been in Australia, and I hope mine lasts just as long. :o)
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