Pesto Pasta Recipe
Homemade Pesto Recipe
2 big handfuls of basil leaves (this does not need to be incredibly exact, it’s to your taste)
3 cloves garlic
1/2 cup pine nuts
1/2 cup olive oil plus additional as needed
Sea salt and black pepper to taste
1/2 cup finely grated parmesan and pecorino romano
1. Put all ingredients into a food processor or blender, then pulse until basil pieces are fine and combined.
2. Mix basil mixture with grated cheese and add additional olive oil as needed to get a smooth consistency. Pesto shouldn’t be runny, but shouldn’t be a thick paste either.
2 tbls unsalted butter
2 tbls flour
2 1/2 cups milk or cream
1. Melt butter over medium-low heat in a saucepan.
2. Add the flour and cook for about a minute, stirring constantly with a whisk (or a regular dinner fork if you don’t have a whisk) to prevent burning. You know it is ready for the liquid when the mixture doesn’t smell quite as “flour-y.”
3. After about a minute of constant stirring, add the milk or cream, about a cup at a time, and whisk into the flour/butter mixture until smooth. A trick for this is to use warm or hot milk as it absorbs faster. Be quick with the whisk, however, the flour will start to absorb the liquid very quickly if it is warm.
4. After all milk or cream has been added, stir over medium-low heat (maybe turn it a bit closer to medium at this stage) until it is a proper consistency for a sauce and coats the back of a spoon.
5. Remove the béchamel from the heat and stir in all of the pesto until it is a smooth, uniform light green.
Cook a 1 lb package of the pasta of your choosing to an al dente consistency (I used Barilla Thin Spaghetti) and drain. Pour the sauce over the drained pasta and toss the pasta until coated. Top with grated cheese and a twist of grated black pepper and serve.