Post by catizone on Oct 21, 2020 7:21:57 GMT -5
Gemelli work well with pestos. Gemelli literally means “twins,” and it is because of the two strands wrapped around each other. Fusilli, thin spaghetti and linguine also work here.
Not all pestos are created equal. Of course, the classic pesto Genovese is a basil pesto. But I have seen pestos with kale, peas, etc. This is my recipe for a sun-dried tomato pesto.
For the red pesto, place the following in a food processor: 10 oz sundried tomatoes, 15 leaves fresh basil without stems, 2 cloves garlic, 6 black olives,1 and 1/2 TBS parmesan cheese, 1/4 teaspoon salt, and pepper to taste. Mix/process, adding ¼ cup or more extra virgin olive oil until you have a fairly smooth pesto (but not so smooth to be a puree). Adjust seasoning to taste.
Cook the pasta according to package directions. After draining the pasta, return it to the pot. Toss in at least 2 tablespoons of the pesto per person and stir well.
Serve with grated Parmesan or pecorino Romano at the table.
Not all pestos are created equal. Of course, the classic pesto Genovese is a basil pesto. But I have seen pestos with kale, peas, etc. This is my recipe for a sun-dried tomato pesto.
For the red pesto, place the following in a food processor: 10 oz sundried tomatoes, 15 leaves fresh basil without stems, 2 cloves garlic, 6 black olives,1 and 1/2 TBS parmesan cheese, 1/4 teaspoon salt, and pepper to taste. Mix/process, adding ¼ cup or more extra virgin olive oil until you have a fairly smooth pesto (but not so smooth to be a puree). Adjust seasoning to taste.
Cook the pasta according to package directions. After draining the pasta, return it to the pot. Toss in at least 2 tablespoons of the pesto per person and stir well.
Serve with grated Parmesan or pecorino Romano at the table.
