Recipe by Mimi in Maine
This is a recipe from my neice who makes great Pesto. This recipe will make you proud if you make it with your own basil that you grow. I love basil in a garden. Stick some good soil in and old boot or watering can, and plant the basil. It looks so pretty. Then when you need some, go outside and get it. You will love this Pesto along with your pasta. One base recipe makes enough to sauce two pounds of pasta. If you want to freeze this, don't add the cheeses. Make the base without the cheese and take out half and then add the amount of cheese you would need for one batch to the part you will be using. It freezes great. Add the cheese when you thaw it out. Good as new!
- 2 cups fresh basil leaves, thoroughly washed and patted dry
- 4 good size garlic cloves
- 1 cup walnuts
- 1 cup olive oil
- 1 cup freshly grated parmesan cheese
- 1⁄4 cup freshly grated romano cheese
- salt & freshly ground black pepper (to taste)
FOR THE LINGUINE
- 1 lb linguine or 1 lb fettuccine pasta
- 1⁄4 cup heavy cream
- 1 cup pesto sauce
- fresh ground black pepper
- freshly ground parmesan cheese
Directions See How It's Made
- In a food processor combine the basil, garlic, and walnuts; chop till quite fine.
- Leave the motor running and the olive oil in a slow steady stream through the top.
- Shut the motor off and add the cheese, a big pinch of salt and pepper to taste.
- Process briefly to combine; then scrape out the bowl and cover till ready to use.
- Cook linguine in salted water until done to taste.
- Stir 2 tablespoons of hot pasta water and heavy cream into the Pesto.
- Drain the pasta and return it to the hot pan.
- Stir in the Pesto and toss well to combine.
- Serve immediately.