Classic Basil Pesto

Any minute now, my basil plant will be begging me to pluck its bright green foliage and turn it magically into a tangy, delicious pesto. Although you can buy fresh basil in the produce section of most grocery stores, its freshness is usually disappointing and it is almost always expensive. Early in the summer, some farmer’s markets sell nice big bunches at a bargain. When I don’t have really fresh basil available, I will grab my favorite basil pesto off the pantry shelf. It is delicious and less expensive than making it from scratch.

Basil Pesto Recipe
Yield: ?

This classic Pesto is full bodied. Use it on lightly toasted bread as an appetizer or toss lightly with your favorite pasta. Enjoy! We like it best with Serena Cheese from Three Sisters but if you can’t find it in your area, a good Parmesan may be substituted.

Ingredients
2 Cups (2 oz) firmly packed fresh Basil Leaves
2 Teaspoons minced Garlic
2-3 Tablespoons Pine Nuts or Walnuts
½ - 1 Teaspoon Salt
Black Pepper – course, freshly ground
1 Cup extra virgin olive oil
½ Cup freshly grated Three Sisters Serena Cheese or Parmesan Cheese

Method
Combine all ingredients EXCEPT the salt in food processor bowl and process until mixture has a course texture. Please do not over process! Add salt to taste, don’t over salt – the cheese can be very salty. Process for 1 or 2 whirls. It is easy to double or triple to serve more. Make a few hours ahead and store in the refrigerator until ready to serve or toss with hot pasta and serve immediately.

Dinner and a Movie

My niece, Kaitlyn, and I enjoy cooking together. She is just learning – and I love being her teacher. We recently decided to welcome in the glorious warmth of Spring with an Italian inspired dinner and an Italian movie. We created this recipe on the fly, so the directions are a bit sketchy.It would be equally good by substituting cooked chicken for the shrimp.

The Dinner
Springtime Pasta
Makes 4 - 6 servings

Ingredients:
1 pound penne pasta
Shrimp (we used about 1 pound raw jumbo shrimp, peeled and deveined)
1 red bell pepper, chopped (seeds and ribs removed)
1 small onion, chopped
1 - 2 cloves garlic, minced
Meyer Lemon Extra Virgin Olive Oil
Lemon Sea Salt,to taste
3-Lemon Pepper, to taste
1 - 2 tablespoons white wine (or stock or even water) to deglaze the pan
1 jar Artichoke Pesto or Artichoke Tapenade
6 – 10 ounces prepared Alfredo sauce
Grated Parmesan cheese
3 tablespoons minced Italian parsley (fresh)

Method:
Sauté bell pepper and onion in Lemon Olive Oil until just translucent. Add garlic and sauté for a few minutes. Add the raw shrimp, a pinch of Lemon Sea Salt, and a pinch of 3-Lemon Pepper. Sauté until the shrimp just begin to turn pink. Deglaze the pan with a tablespoon or 2 of white wine. Simmer, reducing the liquid. Add Artichoke Pesto. Add 2/3 cup Alfredo sauce and cook over low heat until hot. Adjust seasonings as necessary.

Meanwhile, cook the pasta according to package directions. Drain and return to pan and cover until sauce is done.

To serve, add sauce and 1/2 of the parsley to the pasta and toss to coat. Top with remaining parsley & parmesan cheese. If the pasta is too dry for your taste, simply add more Alfredo sauce.

Serve With:
Lemon Caesar dressing & crisp romaine lettuce (a
basic Caesar style vinaigrette made with Lemon Infused Olive Oil)
Thick slices of sour dough bread rubbed with Provencal Grapeseed Oil and grilled until medium brown
Sterling Vineyards 2005
Malvasia Bianca

The Movie and Accompaniments:
Franco Zeffirelli’s “Tea with Mussolini”
Kaitlyn’s homemade Chocolate Peanut Butter Swirl Gelato (she refuses to give up her secret recipe)
Espresso with a dollop of Coffee Merlot Chocolate Sauce

Buon Appetito!

(If you have any questions regarding the directions or products used, please drop me an email at: GourmetGirl@poshgourmet.com)