Now for the Best Italian Pesto!
You will need the following items:
First, wash the Basil leaves.
Pat them dry. Don't use them wet! Next, Put the Garlic cloves
and Pine nuts in a food processor or blender. If you are really brave,
use a mortar. Roughly blend these. I recommend chopping the Garlic first
if you use a mortar. After this, add the Basil leaves and blend until you
have a somewhat smooth consistency.
Now add the fresh grated Parmesan cheese. If you don't have a cheese
grater try buying a good quality pre-grated cheese (DiGiorno makes a good
one). Please don't ruin your Pesto by using that horrid dry stuff in the
**** can! Momma Mia! Che schiffo! (That's Italian for "How Nasty!")
At the same time, add the EXTRA Virgin Olive Oil. Extra Virgin
provides the fullest, fruitiest flavor. If olive oil is a little strong
for your taste, tone it down with a less Virgin Oil. Now, finish processing
it until you have a smooth, creamy paste with green speckles of Basil Leaves
showing.
Remember the hot red chiles and all of
the qualifier words such as "about, "close" and somewhat?"
Pesto is a very personal dish.
You may not like too much garlic or, you might love it to
be a little more picante! Season it to the flavor that YOU
like! Experiment with it. Recipes are only guidelines. Like speed limit
signs!
Venture on!
Boil angelhair pasta in salted water for
3-4 minutes. I usually cook 16oz. Don't overcook it!Italian
pasta is served al dente, still a little firm, not al mushy.
Drain the cooked pasta immediately and completely. How does Momma Napoli
test her pasta? Throw it on the door of the fridge, if it sticks, it's
still raw, If it falls off, it's PERFECT!
Immediately add the pesto to the hot pasta. If you continue to cook
the pesto and the pasta at this point, do it only momentarily. Pesto is
not meant to be cooked too much!
Next!
How does your favorite Italian Eatery
make that delicious Italian Pesto Chicken. (The one you normally pay $14.95
or up for!)? Bake, boil or broil boneless chicken breast or thigh meat
until completely cooked. Boiling (parching) removes a lot of the residual
fat and leaves it moist. When the chicken is done, smooth pesto on top
of it or cut it into chunks and add it to the cooked pasta before you add
the pesto. And there you have a romantic dinner for under $6.00!
(Normally)
E-mail me and let me know if you like this recipe or have suggestions
or additions.
Ciao Amici!
