Sunday is pasta day here at our place, and I attempted my first ever batch of pesto to go with the fettuccini and chicken breast. I used this recipe as a base with a few small modifications.
The original recipe is pretty straightforward:
• 3 cups fresh basil leaves
• 1 1/2 cups chopped walnuts
• 4 cloves garlic, peeled
• 1/4 cup grated Parmesan cheese
• 1 cup olive oil
• salt and pepper to taste
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
First of all, I halved the recipe since there are only two of us here. It seemed like quite a lot of oil to me, so I also cut back on that- I put about 1/3 of a cup in instead of 1/2 cup. Next, I substituted 1/4 cup of the walnuts for pine nuts and browned the two together in a skillet before adding them. Also, since I love garlic and cheese, I doubled both of those amounts. The cheese was good that way, but the garlic was a bit strong.