Making pesto makes you really seem like you know what you are doing in the kitchen. It’s one of those easy peasy sauces that can really impress. On top of that pesto is something that you can make it in advance and store it or even freeze it! And now that basil is in season, it is the time to stock up and make plenty of pesto!
Here is how!
2 cups of basil leaves, tightly packed
1/2 cup aged parmesan cheese, freshly grated
1/2 cup pine nuts
1/2 cup olive oil, or as needed to make saucy
3-4 stalks of scallions
salt and pepper to taste
1. Thoroughly wash basil leaves, as they tend to carry a lot of sand/soil. Wash in large bowl of cold water. Let stand still for a minute until sand sinks to bottom of bowl. Lift up leaves. Repeat process.
3. Pulse basil, pine nuts, scallions in food process until smooth. Slowly pour in olive oil and pulse while doing this. Add salt and pepper*. *Parmesan cheese is already salty so be careful to add salt sparingly. You can always adjust later.
5. Reserve sauce.
1 Red bell pepper
1. Wash and dry mesclun lettuce.
2. Julienne red peppers.
3. Coarsely chop 1/2 shallot.
4. Quarter and salt cucumbers.
5. Reserve in fridge.
6. When ready to serve, toss all ingredients together with very little olive oil* and salt and pepper.
*Alternatively, you can leave salad undressed, as pesto is naturally oily and it may be preferable to have a fresh salad. Your choice.
1. Cut 1-2 inches off bottom of asparagus.
1. Bring water with a pinch of salt and olive oil to rolling boil. I like to add celery stalks to my water and remove later to make it flavorful and flagrant.
2. Add linguine. Cook as directed on product label. I like pasta al dente, but you can cook to however doneness preferred.
3. When pasta is cooked, toss with pesto sauce. Plate with asparagus and salad. Enjoy!