Growing up in an Italian family, I always chose marinara and pasta (or macaroni as my family prefers to call it) as my go-to meal. I never really ate pesto much until I got to college. The first amazing pesto I ever ate was at Trattoria Il Panino in Boston’s North End. On the Italian restaurant-lined Hanover Street, sautéed garlic and fresh olive oil waft from the windows. That night I went was special because my friend’s parents were in town. They treated me to my first real pesto ever, and since then I’ve been eager to make some of my own.
During my senior year this spring, before I had to leave my cozy little Boston apartment, I decided to finally make my own pesto. I found that fusilli and rigatoni soak up the green goodness the best. But any pasta will do! This recipe is rich and light and flavorful. Now, anytime I get my hands on a package of basil, I simply have to make it! The last time I made this pesto, I used the leftovers to drizzle on top of a grilled cheese, and, wow, was that life-changing. This is one of my favorite recipes, so enjoy! Check out the recipe below.
Ingredients:
- 1/3 cup pine nuts
- 1/3 cup walnuts
- 2 small packages of basil (around 2 cups or more to make it more green and flavorful)
- 1 cup parmesan cheese grated (parmigiano reggiano also works! I found that parmesan makes a thicker consistency)
- 1 1/3 cup olive oil (more if it turns out to be too thick)
- 1/2 clove of garlic (more or less depending on your flavor preference)
- Dash of salt
- Dash of pepper
- Pasta of your choice
Directions:
- Boil the pasta according to the directions on the package. And drain once cooked.
- In the food processor, blend the pine nuts, walnuts, and garlic together
- Add the basil and olive oil, salt and pepper, then blend
- Once blended together, add the cheese and blend again
- Drizzle in more olive oil if the consistency is too thick
- Pour into a serving bowl and spoon on each plate of pasta
Check out the video tutorial on my instagram highlights on @AntoneAppetit
Antone Appetit 