My husband and I took a meditation course a few decades ago. It was surprisingly easy to learn! I remember thinking it was amazing that here was something so relaxing and available to us by using a simple technique, but that we had not discovered it on our own! Years later, I realized that cooking can produce a similarly relaxed state as well as a great meal.
If you have never fully appreciated your kitchen experience, set out the ingredients ahead of time, pour a cup of hot tea or glass of wine, put on some classical, jazz, or salsa music, and make this recipe for intoxicatingly fragrant and delicious BASIL PESTO:
BASIL PESTO
A few hours before you plan to serve the Pesto, set out all cold ingredients so they can warm up a bit.
Fill a standard food processor with:
Basil Leaves (about 4 – 5 cups).
Add:
3 – 4 large Garlic Cloves cut in slices (We love garlic!)
½ tsp. Salt
¾ Cup freshly grated imported Reggiano Parmesan
¼ Cup Pine Nuts (Walnuts can also be used)
½ Cup imported Olive Oil
¼ Cup Melted Butter
Ground Black Pepper to taste
Optional: ¼ Cup Packed Fresh Parsley tops
Cook:
One pound of your favorite Pasta
Process Pesto until well blended, scraping down sides of processor as needed. Serve immediately over hot, drained pasta, tossing to coat. This recipe may not stretch to sauce a whole pound of pasta if people like their pasta saucy.
You can also dollop the Pesto over some nice ripe tomatoes that have been sliced and alternated with slices of Mozzarella on the plate (as in Caprese Salad) for a tasty lunch or side dish. It’s also great on Pizza or Garlic Bread!
If you need to reheat Pesto, whisk in a double boiler over hot water to prevent separation - but it’s at its best served as soon as it's made!
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