Pecan Pesto
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, supertranquila
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.
