Today’s recipe is shared by Paul Camarata, host of The Saint Cast.
Fresh Basil Creamy Pesto Recipe
2 cups fresh basil leaves, packed (~ 60 or so leaves)
1 cup freshly grated Parmesan-Reggiano
1/2 cup extra virgin olive oil
1/3 cup pine nuts
2 medium sized garlic cloves, minced
butter, 4 tbsp
half and half – 3 cups
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
1 Combine the basil in with the pine nuts, minced garlic, and olive oil and pulse a few times in a food processor. May need to divide the ingredients into 2 batches for even chopping in food processor.
2 Stop to scrape down the sides of the food processor with a rubber spatula. Add ½ cup grated parmesan cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
3 Melt butter in saucepan, gently heat up pesto mixture, adding in half and half slowly and whisking while heating up. Heat gently until thickening.
Poor over 1 pound cooked spaghetti or linguine. Toss ½ cup grated parmesan over pasta and sauce.
N.B. If you have an abundance of Basil in the spring/summer months, you can pick the leaves and make up the pesto mixture (minus the cheese) and freeze in packets. It keeps well.
Do you have a meatless recipe to share? Comment below or email Lisa@CatholicMom.com