Ailsa recipe for almond pesto sounds delicious but since I had some pine nuts on hand, I decided to use a standby recipe that I got from my coworker, cook and mom extroidinaire, Diana.
Easy peasy and great for a quick weeknight supper. It's also in the freezes beautifully section of the cookbook. :)
Gather and clean the fresh basil. For about five-six cups of fresh pasta, I used about 2 cups of fresh basil.
I also peeled three cloves of garlic.
Toast the pinenuts until they release the oils. I had a big batch so I only used about a cup for this recipe and then froze the rest.
I added the basil and the garlic to the blender along with the toasted pinenuts and about a cup of grated parmesan cheese. (Actually, I used pecorino romano because that is what I had on hand.)
Once everything is pulsed up together, slowly pour in olive oil and continue blending. Stop adding olive oil when the pesto reaches a soft looking consistency.
I refrigerated this overnight so that the next day all I had to do was blacken some chicken, heat up some green peas and cook the pasta. I like to use the rotini kind or something with ridges to help the pesto stick to the pasta. Serve with a little extra parmesan cheese.