Pesto or Pesto alla genovese, is a versatile and wonderful concoction that originated in Genoa. Although there are many variations (the French version pistou, for example), I stick to the classic mixture of basil, nuts, olive oil, garlic, salt, and the occasional smidge of Parmigiano Reggiano.
Basil Pesto Rotini
4-6 servings
1 pound of gluten-free rotini pasta
1/2 cup of basil pesto (see recipe below)
1/4 cup of Asiago or Parmigiano cheese (optional)
salt and pepper to taste
Bring a large pot of salted water to a boil over high heat. Cool pasta until tender, but still somewhat firm to the bite, stirring occasionally (8-10 minutes). Drain and place in a large serving bowl. Toss in pesto so that each piece of pasta is covered. Top with cheese and add salt and/or pepper. Serve immediately.
Basil Pesto:
3 cups of fresh basil, stems removed
2 cloves of garlic, peeled
1/2 cup of pine nuts, walnuts, or pecans
1/4 - 1/2 cup of olive oil, as needed
1/2 cup of grated Parmigiano (can be omitted)
Pinch of salt
Combine all ingredients except for the olive oil in a food processor. Pulse until ingredients begin to form a paste. Slowly add olive oil while the food processor is on. Test for adjustments to your liking (you might want more salt, garlic, etc... depending on your personal preference). Use immediately or cover and chill.
