Pesto is one of my favorite go-to recipes around here. Especially since my mother sent me gluten free noodles…謝謝! I love the big bag of fresh basil I can get in the market here:
I remember my mother making this while I was growing up. One of my favorites, especially served with Magi. Now days I skip the Magi, and make it with salt… not quite the same, but still just as good. I have tried to add measurements here, but this “recipe” is just a bunch of ingredients thrown together until it tastes how you like it.
1. Pick through your basil, taking the leaves off the stems, discarding dark discolored leaves; wash. This should come to about 2 cups of leaves.
2. In your blender/grinder, grind up 4 cloves of garlic and the 2 cups of leaves with enough water to make it grind. I do this in batches because my grinder is small.
3. Rinse grinder. Grind up 1/3 c. peanuts or almonds into a course meal. Mix it in with the greens.
5. Boil your noodles, strain and set aside when done.
6. Put 1-3 tsp. olive oil on the bottom of the pan you boiled your noodles in. Put in your pesto, and fry on med-high until the water has mostly boiled off, and it begins to stick to the bottom of the pan. Stir continually. Here’s the before and after so you can see the difference in consistency:
At this point, turn off the heat and toss with the noodles. I used about 1/2 my bag of noodles for this recipe. I don’t have the bag any more, so I can’t be more exact than that. I love my pesto served with copious amounts of parmesan, but if you’re strictly dairy free (and don’t cheat like I do) it’s just as good without.