I used to make this when I was a bachelorette, living alone and no one to cook for but me. It’s super easy to prepare and the best part is the pesto stores well in the fridge. So I could make a batch and pull it out a couple of times a week when I was too tired to cook, just add it to some pasta and that’s it.
There are a lot of different recipes for pesto. In fact, once you start making pesto it becomes a matter of mixing the flavors that you like. I don’t remember where I got this recipe but I’ve had it for more than four years. I have never made it for my husband, so it’s about time (^_^) Ingredients as follows:
Some grated parmesan cheese
Handful of toasted and salted almonds
3 cloves of garlic
1½cups fresh basil leaves
(don’t press the leaves down when measuring)
½ cup olive oil
¼ teaspoon ground nutmeg
salt and pepper to taste
Grate the parmesan cheese and set aside. Put all the remaining ingredients in a food processor and blend till you get a course paste. The quantities above make enough pesto for 6 people.
Cook your choice of pasta (linguine/ spaghetti/fettuccine/penne/or whatever you like) as instructed on the packaging, drain, and place in a mixing bowl.
This part has to happen quick, you don’t want the pasta to get cold waiting so have the pesto ready before the pasta. Spoon some pesto onto the pasta in the mixing bowl and use a fork to toss it around and mix it in. Make sure all the pasta gets coated evenly.
Serve immediately, with some grated parmesan cheese.