This week I'm heading out to the garden and picking some of this year's bumper crop of basil to make pesto. I'll serve it over linguine with local shrimp. This is an easy, fresh recipe that you should try.
6 Clove (30 gm) (FOR PESTO)
Toasted pine nuts
1⁄2 Cup (8 tbs) (FOR PESTO)
1⁄2 Tablespoon (FOR PESTO)
Black pepper beef
1 Tablespoon (FOR PESTO)
Fresh basil leaves
4 Cup (64 tbs) (FOR PESTO)
Extra virgin olive oil
1 Cup (16 tbs) (FOR PESTO)
1 Cup (16 tbs), grated (FOR PESTO)
25 Gram (1/4 stick)
1 Cup (16 tbs) (cooked)
1. Cook the pasta till soft, in boiling water with salt. Drain, rinse in cold water and keep aside.
2. Grate the parmesan cheese.
3. Toast the pine nuts.
4. Peel and devein the shrimps.
5. Wash the basil leaves and drain in a colander.
6. For the Pesto: In a blender, add garlic, toasted pine nuts, salt and pepper. Blend till all ingredients are chopped finely.
7. Put the basil leaves and continue blending on slow. Push the leaves with a spoon or spatula.
8. Pour the extra virgin olive oil and resume blending.
9. Once all the leaves are blended and oil incorporated, add the parmesan cheese. Blend until smooth.
10. For shrimp and pasta: In a pan, add butter and heat it.
11. Put the shrimp and sauté till it is cooked and turns pink.
12. To this add the cooked pasta, pesto sauce, salt and pepper to taste. Toss well and turn off the heat.
13. In a plate, spoon out the pesto, pasta and shrimp and serve hot with bread.