The basil I planted early this spring has been growing like a weed, so I seriously cut it back today and make some pesto cream pasta. I am too lazy and poor to make a special trip to the grocery store, so I just used what we had on hand and it turned out pretty well. The only change I plan on making next time is using heavy cream instead of milk if I have it. I tend to think that no matter what the dish is, heavy cream will probably make it taste better. I really like the combination of sun dried tomatoes and basil, and I like that pecans are subtle enough not to compete with those two stronger flavors.
i think I have a knack for cooking food that tastes better than it looks
To make this, you’ll need:
- 1 C fresh basil
- 3 cloves garlic
- 1/4 C sun dried tomatoes
- 1/4 c pecans (you can probably also use pine nuts, almonds, or walnuts with equal success)
- 1/4 C fresh grated parmesan cheese
- a few T olive oil
- 1 T butter
- 1 t minced garlic
- 1/4 C flour
- 2 C milk
- salt and pepper to taste
- pasta of your choice (we like spiral and bowtie noodles a lot)
Put a big pot of water on to boil. While that’s heating up, combine the first half of the ingredients (basil through olive oil) in a food processor and blend together until they form a thick paste. Set aside.
Melt the butter in a saucepan and sauté the garlic for about a minute. Add the flour and turn the heat down to low, constantly stirring. Once the flour has browned a bit pour in the milk and whisk well. The water should have begun to boil by this point, so pour in the noodles and let them cook as you continue to stir the sauce periodically so it doesn’t stick. Once the sauce has thickened up to your liking, add the pesto mixture to taste (I added it all because we like ours strong) and stir until well blended. Remove from heat, pour over drained al dente pasta, and serve.
