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KotW: Not-Quite-Classic Basil Pesto. July 28, 2009

Posted by panterazero in cheesy goodness, herbs & spices, Kip of the Week, pasta, vegetarian.
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[Part one of a two-part invention; the other part is above.]  This may be one of the simplest things I make, but hot pasta with pesto is a dish that our regular dinner guests ask for most often, and who am I to argue?

One bunch fresh basil sprigs (12-18 stems)
eight cloves garlic, peeled
one half cup sharp white cheddar cheese, chopped
one half cup Parmesan cheese, shredded
one half cup asiago cheese, shredded
one half teaspoon red flake pepper
one half cup broken walnut meats
one half cup pine nuts
one half cup good olive oil

Rinse the basil and pluck the leaves off the stems.  Put the basil leaves with the garlic in your food processor and grind both to a fine paste.  Continue grinding, adding the three cheeses to the food processor one at a time.  Stop grinding, add the pepper and nuts, and grind again until the nuts are finely chopped in the mixture, but not until they disappear.  Finally, add the oil and spin until blended.  The mixture should have the texture of soft clay and a dull finish, without containing so much oil that it’s semiliquid or its surface looks slick.

This can, of course, be simply and lavishly tossed with hot pasta and served.  But if you go one step further — okay, a few steps further — you will have re-created one of the greatest culinary pairings of the Austro-Hungarian Empire.  Stay tuned.

© /KC July 2009

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