Pesto

by nomeatbarefeet

 

Katie and I were on vacation all last week and then, having driven back from North Carolina in 2 days we did not get a chance to finish this post up for Recipe Sunday—so here it is a day late. But believe me this one is worth the wait. It is a simple pesto recipe that is uber-delicious. You can follow the basics and then expand your tastebuds to include different nuts and oils, or even use some cilantro—yum!

Ingredients

  • 1/2 cup Nuts (you can do 1/4C of one kind and 1/4C of another; traditional pesto calls for pinenuts but we like to use walnuts)
  • 2 cloves of garlic
  • 2 1/2 cup Basil
  • 2 teaspoon fresh thyme
  • 1 teaspoon salt
  • 1/4 cup water
  • 3 tablespoons nutritional yeast flakes (Nooch)
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • Black pepper (to taste)

The How To

Toast the nuts over medium-low heat until they turn darker and smell toasty. (If using different types of nuts toast the pinenuts last, and usually for no more than 10 minutes.)

Transfer the nuts and the garlic to a food processor; pulse into fine crumbs. Add everything else except for the olive oil and puree until basically smooth. Most likely you will have to scrap down the sides to ensure that all of the mixture is blended. Stream in the olive oil until combined. Finally, blend the lemon juice.

The last bit is a trick that we have learned. Save 1-2 cups of water from the pasta you are cooking before you dump it. The water is extra, so it will loosen the sauce, help it to better coat all of the pasta, and it will stick to the pasta better. If you need to “stretch the sauce” because you have lots of pasta to coat this is a nice trick to ensure everyone gets sauce covered pasta.

This recipe is adapted from a Post Punk Kitchen recipe.

ALL recipes can be located again (once they are not the main post) by clicking on the Recipe Sunday Menu, and then selecting the recipe you want to view!

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