Homemade Pesto with a Touch of Cream

August 26, 2008 at 4:19 pm Leave a comment

This summer we planted some teeny tiny basil starters we bought at a local plant sale.  They sure didn’t look like much of anything, but it seems the summer sun has been good to these plants.  We are up to our eyeball in basil!  I decided to make some pesto today, using things I had in the pantry and fridge.  It turned out very tasty.

15-20 basil leaves
20 almonds (could also use walnuts or pine nuts)
1 clove garlic
heavy pinch kosher salt
heavy pinch black pepper
olive oil
1/4 cup grated Parmesan

Place the basil leaves, almonds, garlic, salt and pepper in your food processor. Once everything is finely chopped, you can start streaming in the olive oil. I would say it took me about 1/2-3/4 cup before it started coming together. Once the mixture has come together (it should be quite thick) add about 2-3 Tablespoons of heavy cream of half and half. This adds just a hint of richness.  This amount of pesto was enough for a box of fully cooked pasta.  It was just the two of us tonight so we have lunch for the next couple of days…yum!

In this recipe I used rigatoni and some sauteed mushrooms and peppers.  Be creative with additions!


Entry filed under: Main Course. Tags: , , , .

Famous Mashed Potatoes Surprise Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 4 other followers


%d bloggers like this: