With longer days now, better weather and a little more freedom, I am sure many families are catching up with missed friends and family and visits to favourite venues. This will mean less time in the kitchen, so this is a simple recipe which I love myself. If I could have just one herb I think it would have to be basil .. but would want it to be available all year 'round!
375gr pasta of choice (penne, spaghetti etc)
1/3 - 1/2 cup pesto
100 gr pine nuts
175 ml extra virgin olive oil
2 cloves garlic
1 cup firmly packed basil leaves
100 gr freshly grated Parmesan cheese
Freshly ground black pepper
Dry roast the pine nuts in a pan, stirring often until lightly golden. Transfer pine nuts to blender or food processor with about quarter of the oil and blend to a coarse paste.
Gradually add sufficient of the remaining oil to create a smooth textured paste.
Cook the pasta al dente in boiling salted water. Drain well and transfer to a heated serving bowl or platter. Stir through desired quantity of pesto and serve immediately with shaved Parmesan cheese.
Serve with crusty bread and a Yarra Valley light red wine or dry white wine.
NOTE: Pesto may be made up in advance and stored in refrigerate.
Ann Creber - Producer/Presenter of The Good Life on 3MDR |Book reviewer on 3MDR Classically Saturday.