Monday Munchies: Cheesy Pesto Pasta
I made a new batch of pesto last night using walnuts instead of pine nuts. Pine nuts are going for about $30/lb here now, and are too cost prohibitive to use in bulk for me, and bulk is what I needed last night. I purchased 3 new basil plants a few weeks ago to begin my fall herb garden, and then because of rain and some less than hades-ish weather, my basil plant that I had deemed dead, exploded. So I had lots of basil for a double batch of pesto!
Basil Walnut Pesto
1.5 C of packed basil leaves
3-4 cloves garlic
1/4 C pine nuts, walnuts, almonds or other nut you prefer
1/4 C parmesan cheese
1 tsp salt
1/4-1/3 C Olive oil
Put garlic and pesto in your food processor (can work in a blender as well), and pulse a few times to get them into smallish chunks. Add basil leaves and cheese and salt and continue to process while drizzling olive oil. You can make adjustments along the way to match the consistency that you love.
Leftover pesto can be stored in the fridge or frozen. I use ice cube trays and then pop them out and store in plastic zip top bags. They keep through the winter.
CHEESY PESTO PASTA
1 box of farfalle
1.5 C parmesan
3/4 C milk
1/2 C prepared pesto
Prepare farfalle (or any pasta you’d like) according to package directions. Drain, leaving small amount of pasta water, add cheese, milk and salt/pepper and stir often. Once a cream has been formed, fold in the pesto and serve with fresh, julienned basil a garnish.
We had this with jalepeno cheese bread, and a side salad with mandarin oranges, raisins and sunflower seeds. Deliciousness ensued.
Our leftover pesto will be used on pizzas and eggs and sandwiches and bagels. Well, maybe not all of that but I sure have found that I love the stuff this year. I can eat it on just about everything!
ETA: The next time we had this, I added about another half worth of pesto to the pasta and chunks of chicken. My goodness..it’s all good!
Do you have a favorite way of using pesto?