October 16, 2011

trofie al pesto

let me start by saying i don't like pesto
i find the taste of it overwhelming on my tongue
over-flavoured. over-rich.
usually after 5 mouthfuls, i quit.
this pesto was delicate and light
yummy. yummy. yummy.
what's different about this pesto?
no idea.
maybe it was my blood, sweat and tears.
ha! it wasn't that difficult.
it wasn't difficult at all actually.
i think the difference was in the basil.
it was much lighter tasting than any i have tasted before.
it may have also been that i didn't make a lot of pesto for the amount of pasta i had
so it wasn't drowning in sauce... 
it was delicately bathed in it.
which was perfect for the little mister.
perfect for all of us.

2 big bunches of basil
2 cloves garlic, finely chopped
2 handfuls of pinenuts
a crapload of parmigiano cheese
2 tablespoons of olive oil
500g of pasta 

Carefully select your basil leaves -- wash and dry them 
Place them in the mortar along with the garlic, pinenuts, cheese and olive oil
ground all the ingredients together into a paste-like sauce
**you can also use a blender, but the recipe recommended going old school -- 
the mortar retains the flavour of the basil which apparently is lost in the blending process

boil the pasta for the time indicated on the package {i used trofie pasta}
before straining, take about a 1/2 cup of the water from the pot and place aside

add the saved water to the pesto mixture and stir
now mix the pesto with the pasta
and badam --
you've got yourself some pesto
ooooey gooooey goodness people
definitely try this at home.

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