Monday, September 5, 2011

Pesto, perfectly thick pesto sauce


Pesto, perfectly thick pesto sauce

I hadn't planned on my recipe blogging hiatus to be the norm but more of an exception. However, this pregnancy with twins had thrown my love affair with food off course into to the uncharted territory of picky, easily offended senses. Pesto is a more recent love or desire, and I hadn't attempted making my own until quite recently. This is my third attempt at tweaking with various ingredients, and I am pretty satisfied with this rendition.

The results were thick, and the version I made was on the salty side. However, this pesto, for my intent, wasn't and isn't meant to be eaten along. I've served it atop plain pasta and I have also used it on cheese pizza (along with fresh olives and freshly grated muenster cheese).

Here's my recipe to share:

In a blender, blend the following:
  • 4 oz of basil
  • 2 cups of freshly grated parmesan (I purchased a chunk of parmesan and grated it using a hand grater)
  • 3 cloves of garlic
  • 1/3 c. of pine nuts
  • 26 peppercorns (I used a pepper mill to grind the peppercorns)
  • 2/3 c. olive oil
  • sea salt (I don't know exactly how much I used)
Once blended evenly and well, empty blender contents into sauce pan, along with 1/3 - 2/3 c. organic chicken broth and 1/3 c. whole milk. On low to low-medium heat, bring to a gentle boil, and the work is done. Use the pesto sauce in whatever way is pleasing to you.

After eating it once over pasta, my pregnancy pickiness wanted something different. Having it on a cheese pizza, along with fresh, pitted calamata olives and freshly grated muenster cheese was tasty as well. What is your pleasure?

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