Wednesday, November 2, 2011

DINNER: Presto Pesto Sauce

Pesto is one of those food items (like cupcakes and macaroons) that has been the subject of overkill over the last few years; nevertheless, I love this played out ingredient every time I have it.  I finally had to make it for myself, and have to say it was super easy to make.

Serving Size: 1 Pasta Dish

  • 1 whole garlic bulb, pressed
  • 2-3 cups of fresh basil leaves (stems removed)
  • 1/3 cup of walnuts or pine nuts
  • 1/4 - 1/3 cup of olive oil
  • 1/4 tsp black pepper
  • Dash of sea salt
  • Note: no parmesan cheese is used - see the recommended preparation below
  • Grind nuts, garlic, and 1/2 of the oil in the food processor
  • Mix in basil leaves and continue to grind in the processor
  • Add in pepper and salt and pulse in food processor until the sauce is smooth
  • Recommended Preparation:
    • Heat pesto sauce and add in 1/4 tbsp of cayenne pepper and an additional 1/4 tbsp of black pepper
    • Add in 16 ounces of non-fat sour cream (try the Trader Joe's version)
    • Add in cooked spiral pasta (3/4 to a full standard package depending on how much you would like the pesto sauce to stand out)
    • Consider adding seasoned cooked chicken cubes to the pasta

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