This weekend I was lucky enough to host a friend for a night. As the hour approached 6pm, our stomachs became increasingly hungrier. After discovering that he doesn't like certain things (mostly them being green and healthy for you) we settled on Pesto Pasta, roasted corn, a green salad and cheesy garlic bread to honor my new humble abode in North Beach (aka Little Italy of SF). Here is my recipe for my pesto and cheesy garlic bread:
Classic Pesto:
5-8 garlic cloves, pealed (depending on how garlicy you like it)
1 handful of toasted pine nuts (abt 1/2 - 2/3 of a cup)
1 large bunch of basil
1 cup of flat Italian parsley
1 tsp of salt
extra virgin olive oil
Parmesan Cheese
In a Cuisinart (aka Food Processor) pulse together the salt, garlic and pine nuts till it creates a paste. Add the basil and parsley and pulse again till it makes a nice paste again. While the Cuisinart is going, stream in the olive oil till it has a pesto like consistency. If using immediately, toss in a saute pan with some of the pasta water, pasta, and olive oil and cook for a few minutes so that the pasta can absorb the flavor of the pesto.
Cheesy Garlic Bread:
1/2 a baguette
1/2 a stick of butter, softened
2-3 garlic cloves minced
1/4 graded Parmesan cheese
salt and pepper
Combine butter, cheese, garlic, S+P. Slice the baguette long way (think hot dog like) and spread butter mixture on bread. Broil in the oven for a few minutes, make sure not to burn it.
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