Family dinner this week was at my place instead of la madres. I tried to emulate her hosting skills by having EVERYTHING prepared before the doors swung open to the first arrival. Hors d’oeuvre were plated, waiting patiently to be eaten. Candles were lit, table was set, wine decanted. And I, super tranquila. THIS is a routine I will strive to accomplish more and more.
The menu was simple- two types of stuffed canape cups, BIG caesar salad, pecan pesto farfalle, red garlic bread and Swiss chocolates for dessert. The pesto was THE STAR of the evening. And I made a big batch with the intention of using it on anything and everything- as a salad dressing, whipped into creamy potatoes, drizzled over soups, TODO.
Pecan Pesto ::
- 2 bunches of basil
- 3 garlic cloves
- zest of half a lemon
- about 1 cup of olive oil
- handful of pecans
- parmigiano reggiano
- salt & pepper
- farfalle
Wash and pick the basil and transfer to a blender along with the garlic, lemon zest, salt (big pinch) and pepper. Turn on the blender and slowly drizzle in the olive oil. Once everything has come together add the cheese and 3/4 of the pecans. Blend until a smooth consistency has been reached. Taste and adjust seasoning.
Toss the remaining pecans in the oven and roast for a few minutes til aromatic. Crush and set aside.
Boil water, throw in some salt and a dash of olive oil and cook the farfalle til al dente. Drain the pasta, mix in the pesto, and spoon into bowls.
Finish with freshly grated parmigiano and crumbled pecans.
A couple side notes!
*Try using roasted garlic instead of raw, it’ll take away some of the bite.
*Even though I’m not a fan of freezing foods (the fresher the better!) pesto freezes really well. Pour it in ice trays, freeze, then bag so you don’t have to defrost everything when you need only a little!
*Check out more cooking tips here.
I think your pesto looks absolutely delicious and deserved its staring role at your dinner. I am slightly fanatical about pesto and I love your additions of pecans and lemon zest. Thanks for sharing the wonderful recipe
Thanks, Big Hungry Gnomes!!
YUM I will definitely be making this!!
want. now!
Looks like a wonderful receipt. When my Genevese and purple basil comes on line, I will have to try it. Can you freeze pesto?
YES, it freezes really well! Thanks for reading.
Isn’t the toughest part of hosting all about the “relaxed “part?!? Congrats on doing just that. Our basil is just going crazy right now, so this will be another great way to use it. I also just made some from lemon verbena, which was lovely. It was a recipe for charred green beans and pesto. VERY different, indeed. But tasty.
Thanks for the “like” today on our blog. Glad to find yours..
YES, the relaxing part is such a challenge at times! Constantly worrying about what’s on the fire, what’s getting cold, etc etc!
Speaking of green beans, all week I’ve been preparing them in the cast iron with beurre fondue and soy sauce!! It’s delish!!
Loving the salmon croquette pic!
Thanks so much – my Hubby takes the photos. I’ll pass along the compliment to him. The recipe for the lemon verbena pesto is here:
http://www.epicurious.com/recipes/food/views/Charred-Green-Beans-with-Lemon-Verbena-Pesto-395330
I had to add some basil, because the lemon verbena is REALLY a strong flavor. If you try it, let me know, ok?
That looks amazing! I don’t know how much a “bunch” is and can’t seem to get a straight answer via search engines on the matter… can you help?
Thanks! A bunch if generally about 2 packed cups full of leaves!