bcmom's kitchen

bcmom's kitchen

Thursday, August 5, 2010

Easy Pesto and Fettuccine

I've got a lot of basil growing in the garden and was looking for a way to use it.  I found this recipe for Easy Pesto on allrecipes.com and changed it a little after reading some of the comments.

Easy Pesto

  • 1/4 cup almonds
  • 3 cloves garlic
  • 1 1/2 cups fresh basil leaves
  • 2 T Parmesan
  • 1 pinch ground nutmeg
  • salt and pepper to taste
  • olive oil
  1. Preheat oven to 450°. Place almonds on a pie plate, and bake for 10 minutes, or until lightly toasted.
  2. In a food processor, combine toasted almonds, garlic, basil, nutmeg, salt and pepper. Process, adding olive oil until a coarse paste is formed.  (The original recipe called for 1/2 cup of olive oil, but I didn't measure, just added a little at a time until I got the desired consistency.)
To serve, cook 1/2 box (8 oz.) fettuccine as directed on the package.  Reserving 3/4 cup of the pasta water, drain the fettuccine and then toss it with 1/4 cup of the reserved pasta water, the pesto and a diced tomato or two.  If the sauce seems too thick, add more of the reserved pasta water.

Serve with additional Parmesan and grilled chicken, if desired.
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    I love pesto! I put it on my sandwiches instead of mayo.

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