Today's recipe is shared by Paul Camarata, host of The Saint Cast.
Fresh Basil Creamy Pesto Recipe
2 cups fresh basil leaves, packed (~ 60 or so leaves)
1 cup freshly grated Parmesan-Reggiano
1/2 cup extra virgin olive oil
1/3 cup pine nuts
2 medium sized garlic cloves, minced
butter, 4 tbsp
half and half – 3 cups
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
1 Combine the basil in with the pine nuts, minced garlic, and olive oil and pulse a few times in a food processor. May need to divide the ingredients into 2 batches for even chopping in food processor.
2 Stop to scrape down the sides of the food processor with a rubber spatula. Add ½ cup grated parmesan cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
3 Melt butter in saucepan, gently heat up pesto mixture, adding in half and half slowly and whisking while heating up. Heat gently until thickening.
Poor over 1 pound cooked spaghetti or linguine. Toss ½ cup grated parmesan over pasta and sauce.
N.B. If you have an abundance of Basil in the spring/summer months, you can pick the leaves and make up the pesto mixture (minus the cheese) and freeze in packets. It keeps well.
About the Author
Lisa M. Hendey is the founder of CatholicMom.com, a bestselling author and an international speaker. A frequent radio and television guest, Hendey travels internationally giving workshops on faith, family, and communications. Visit Lisa at LisaHendey.com or on social media @LisaHendey for information on her speaking schedule or to invite her to visit your group, parish, school or organization. Visit Lisa's author page on Amazon.com.