King of Pestos

King of Pestos
King of Pestos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large clove garlic, remove any green center

  • 1/8

    teaspoon salt

  • 2/3

    tightly packed cup young basil leaves

  • 2

    heaping tablespoons pine nuts

  • 1/4

    cups grated Fiore di Sardo sheep cheese, or American Stella Fontinella

  • 1/2

    cup freshly grated Parmigiano-Reggiano

  • 6

    tablespoons extra-virgin olive oil

Directions

For 1 pound pasta; 2 pounds seafood, poultry, meat or vegetables. In a mortar and pestle, or food processor with the motor running, puree the garlic and salt. Gradually add basil and then the pine nuts, crushing or processing everything into a rough paste. Blend in the cheeses and, finally, enough oil to bring the pesto to the consistency of heavy cream. Turn it into a pasta bowl. Stir in about 1/3 cup hot pasta water from cooked pasta, and immediately toss with drained noodles. Season to taste and serve.

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