Pesto

Here is a great pesto recipe. I obtained it from the executive chef at a 5 star Italian restaurant. Don't bother asking the name, I won't tell. But, no it is not the olive garden. I am pretty sure that is not a 5 star, anyway.

You will need a scale, or optionally you can weigh the ingredients at the grocery, using the check out scale, accurate to .001 lb.

Like all (most?) pesto, it requires a food processor. I use a magic bullet, works wonders, and the large cup is the perfect size for this batch.

It can be used in any situation where pesto is applicable, but I am including a serving suggestion.

Never cook pesto!!! It is meant to be "raw", and this will dramatically alter the flavor.

All oz measurements refer to weight, unless otherwise specified, i.e. fl. oz.

Yields 12 fluid ounces

Parsley, Italian 1.25 oz

Crushed Red Pepper 1/4 tsp

Extra Virgin Olive Oil 5 fl oz

Garlic, minced 4 tsp

Lemon Juice, fresh squeezed 4 tsp

Salt 1/2 tsp

Basil 4 oz

Pine Nuts 2 oz

First, you will individually prepare your parsley, and basil. Pluck only the leaves, no stems should be used, or any leaves that have wilted/turned brown. Obviously, you will weigh after plucking.

Place in a colander, and rinse under cold water for ~1 minute.

Place on a baking sheet, and allow to thoroughly dry in front of a fan (~15 minutes should be plenty). Roughly chop them, and keep separate.

Add parsley, red pepper, salt, garlic, 2.5 fl. oz. olive oil, and lemon juice to food processor. Pulse to chop, scrape sides. Add 2 oz. basil, and remaining oil. Pulse to chop. Scrape sides. Add remaining basil, and pine nuts. Pulse to chop. Scrape sides. Blend until smooth.

The whole process should take less than 30 minutes, and you can use it as you see fit. Actually, I enjoy this on a salad.

I promised a serving suggestion, also.

I like farfelli with this for 2 reasons. 1) it is somewhat thick, and has a more study, chewy consistency than most other pastas, and 2) small noodles like this are much easier to toss than long noodles such as spaghetti or fettuccini.

If you want, you may skip the dressing, but I typically do this with chicken, because it makes for a very juicy, tender chicken, and doesn't impart any flavour that still detract from most dishes. It happens to go great with this. I usually use Kroger brand, zesty Italian but feel free to get a fancy, more expensive variety

1 lb boneless, skinless chicken breast

1.5 lb farfelli (bowtie pasta)

Italian dressing (as needed)

Add chicken to a 10" x 10" baking dish. Add Italian dressing to cover chicken. Bake, covered at 350F for 45 minutes. Ensure internal temperature reaches 165F. Dice into ~ 1/4'' cubes.

Fill a large pot with water, add 3 fl. oz. olive oil, and ~1 tbsp salt. Bring to a boil. Add pasta, and cook 12-15 minutes until tender. Time will vary, depending on stove, altitude, water, preference, etc.

If necessary, quickly reheat chicken in a covered skillet while pasta is cooking. If your timing is good, this will be unnecessary. Drain off any liquid.

Drain water from pasta, and return to the pot, or a large mixing bowl. Add chicken and pesto sauce. Toss, ensuring all pasta, and chicken is evenly coated. Serve. Garlic bread goes well with this.

Edit- This recipe serves 8-10, in my experience. If you don't plan on eating it all, make less (1/2 lb chicken, 12 oz farfelli.) You don't want to have leftovers, and have to reheat, as this will detract from the fresh flavors in the pesto. If the sauce is not used immediately, it should be stored in the refrigerator, in an airtight (or as close as possible) container with a layer of Saran wrap directly on the surface, to prevent air contact oxidizing. It will keep for 5 days like this, from my experience

bon appetit