H. Luiz Presents...

Pesto Recipe for Pasta Pesto

This pesto was featured in my posted dish – Pasta Pesto with Tomatoes & Feta, but it can be used in a variety of dishes.

It is the essential sauce for my usual Pasta Pesto with Peas.  I use it with my Pesto Shrimp (my family LOVES it…I, however, am not too fond of shrimp) as well on wild salmon and tilapia.  I also drizzle some on toasted Italian bread or hot biscuits (it looks so inviting with that vibrant green color.)  When I make this pesto sauce, I make sure to ALWAYS have extra on hand (stores about 6 days in the fridge – it also freezes well too), so that I can use it as a spread for panini’s and other sandwiches (my son even enjoys it on a turkey, ham, and cheese hero for his school lunch.) 

For those of you who do not know:  I do NOT typically cook with recipes, so I do NOT have any cards/files to pull out and copy.  Measurements? I do not use any (unless I’m baking) so all measurements are approximate if I give any.  Hey, I’m a pretty-good home-cook and by no means a trained chef…but that’s what makes food/cooking fun for me!

Here it is:  Pesto de Luiz (jajajajaja)

INGREDIENTS:  A “bunch” of fresh basil leaves (maybe 5 cups?); About a handful of  walnuts or almonds (pignolis nuts are typical of pestos, but I never said I was “typical.”  Walnuts are better/healthier for you); 7 cloves of garlic (about a clove more/less depending on your preference); About a cup of grated Parmesan (don’t tell my Mother-in- law that most pestos have dairy shhhhhh!); A big pinch of salt (I only use kosher salt…it has less sodium than table salt);  About 8 turns on your pepper grinder (or about a teaspoon of black pepper); And about a cup and a half of olive oil (try NOT to use extra-virgin olive oil – never thought you hear me say that, huh?  Yes, I DO love extra-virgin olive oil, but the taste is too intense for pesto sauce.);  Sometimes, I add a tablespoon or two of good mayonnaise (it gives the pesto a creamier texture that I like.)

DIRECTIONS:  It’s fairly easy, especially if you have a food processor (I have even used the blender at times for this.)  Place a chunk of fresh Parmesan cheese in the processor fitted with a steel blade – process until grated; Place the nuts and garlic in next and Process for about 30 seconds. Add the basil leaves, salt, and pepper. Pour the olive oil through the feed tube and process slowly until the pesto is thoroughly pureed.  (Optionally add the mayo and process for another 30 seconds) …and that’s it! 

Let me know how it turns out!