Makes 1 pint
I add heavy cream to a sauté pan and when it is warm I add some pesto paste to it. It makes it really creamy. For a healthier version save your water after straining your pasta. Add that instead of cream to pesto and pasta.
With extra pesto add some to the top of tomatoes and mozzarella.
1 cup pine nuts
6 cloves garlic
8 cups fresh basil (1 oz. of loose basil = 2 cups measured)
½ of a fresh lemon, squeezed
Kosher salt and pepper
¼ cup olive oil (more if necessary for proper consistency)
some heavy or light cream (optional)
Using a Cuisinart – put your pine nuts and garlic in first – pulse until dough forms.
Add your basil – pulse again – using a spatula to clean sides.
Squeeze ½ lemon in or more if you like the taste of lemon.
Add tiny bit of salt and pepper.
Add tiny bit of Parmesan cheese – say 1 tablespoon for starters.
Remember you can always add more later but you can’t take out.
Pulse again until blended.
While machine is running add olive oil to the top streamer.
Taste – correct for seasoning and consistency – if it’s too thick add more olive oil.
And that’s it – add any type of hot strained pasta that you like to it.
SAVE THE WATER FROM YOUR STRAINED PASTA – add this to the pasta and pesto instead of cream for a healthier dish.
If you like it creamier add some light or heavy cream to it.