Spicy Pesto Perfecto

Aunt Leann makes amazing pesto, the dilemma is like a chef she doesn’t write down measurements. She was very sweet to give me her best estimates, and I tweaked them slightly according to taste; which basically means I added more Parmesan and pine nuts. Yum! Our family is not afraid of a little heat, so the cayenne adds a nice kick and the lemon really brightens the up the dish! Also known as Aunt Leann-ish Pesto, the result is as follows:

As organic as possible:

2 cups tightly packed Basil
1/4 cup tightly packed Mint
1/4 cup tightly packed Parsley
1/2 cup Pine nuts
1/2 cup freshly grated Parmesan, plus more for serving
The zest and juice of 1 Lemon
1/4 cup White Balsamic Vinegar
1 tsp course Salt
1 tsp freshly ground Black Pepper
1/4 tsp Cayenne
1/2 cup Olive oil (give or take according to preference)

1 pound Linguine (or pasta of your choice)

Roughly chop the the basil, mint and parsley and place into a food processor. Add pine nuts, parmesan, lemon juice and zest, vinegar, salt, pepper and cayenne. Put the lid on the processor and pulse a couple times. Slowly drizzle the olive oil in until somewhat liquified, but still thick. Taste! If need be add more vinegar, cayenne, salt, etc. It should have a strong flavor! You can use it right away or let it sit in the refrigerator until dinner time. It’s a great recipe for making ahead!
Cook noodles according to package directions and strain. When ready, add pesto to hot noodles and toss. Add freshly grated Parmesan as desired for serving. Enjoy!

(Psst, pesto makes a great sandwich spread too.)


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