Pasta and Pesto With Shrimp!
This is one of our favorites... You will be SO thankful you have a nose when you inhale the scents of fresh basil, garlic, and olive oil! It is especially good with some sauteed shrimp on top.
Here is our once-secret recipe...
BASIL PESTO
On the day that the Pesto will be made, harvest Basil in the AM before the heat. Put all branches in a large clean basin of water and swish up and down for a few minutes to clean. Remove branches, shaking off excess water and pile on a triple layer of paper towels. Allow the branches to dry through the day. Just before dinner time, snip enough leaves and blossoms off stems to fill a large food processor.
Fill a standard food processor with:
Basil Leaves (about 4 – 5 cups).
Add:
3 – 4 large Garlic Cloves cut in slices
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 Warm Melted Butter
Ground Black Pepper to taste
Cook:
One pound of your favorite Pasta reserving about ½ Cup Pasta Water
Process Pesto until it is blended, scraping down sides of processor as needed, blending in the ½ Cup Pasta Water. Serve immediately over hot, drained pasta, tossing to coat. We often add fresh shrimp that has been sautéed in butter with garlic, straight sherry, and a dusting of flour to bind the juices.
You can also serve the Pesto over tomatoes that have been sliced and alternated with slices of Mozzarella and Basil Leaves on a plate (as in Caprese Salad) or in lots of other ways. It’s also great on Garlic Bread! It’s best used as soon as it is made.
BASIL PESTO
On the day that the Pesto will be made, harvest Basil in the AM before the heat. Put all branches in a large clean basin of water and swish up and down for a few minutes to clean. Remove branches, shaking off excess water and pile on a triple layer of paper towels. Allow the branches to dry through the day. Just before dinner time, snip enough leaves and blossoms off stems to fill a large food processor.
Fill a standard food processor with:
Basil Leaves (about 4 – 5 cups).
Add:
3 – 4 large Garlic Cloves cut in slices
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 Warm Melted Butter
Ground Black Pepper to taste
Cook:
One pound of your favorite Pasta reserving about ½ Cup Pasta Water
Process Pesto until it is blended, scraping down sides of processor as needed, blending in the ½ Cup Pasta Water. Serve immediately over hot, drained pasta, tossing to coat. We often add fresh shrimp that has been sautéed in butter with garlic, straight sherry, and a dusting of flour to bind the juices.
You can also serve the Pesto over tomatoes that have been sliced and alternated with slices of Mozzarella and Basil Leaves on a plate (as in Caprese Salad) or in lots of other ways. It’s also great on Garlic Bread! It’s best used as soon as it is made.
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