From The Book – Presto Pesto

Sep 6, 2009 by

Our first home together was a little townhouse right next to the capitol in Washington, D.C. The tiny back yard was actually laid with brick, with the exception of this six-inch wide strip along the fence. Corby planted three basil bushes, which grew like weeds.

One good way to use up those plants is to make this dish. And yes, it is green. If you ever make this for someone who’s never had it, make sure and tell them what it is and that it’s supposed to be green.

One Christmas before we got married, I made this in Dallas for a party my Mom threw for us. Hardly anyone tried it because they had no idea what it was. And yes, I’m still sore over the subject.

2 cups tightly packed fresh basil leaves

½ cup extra virgin olive oil

2 garlic cloves, minced

½ teaspoon of salt

½-3/4 cup grated parmesan cheese

3 tablespoons butter

1 food processor

Wash the basil leaves in cold water and pat dry. Put the basil, olive oil, minced garlic and salt in a food processor and process until creamy. Throw the mixture into a bowl.

Next, add the cheese and mix it in. Then add the softened butter, mixing well.

In a large pot, cook 1 ½ pounds of pasta. We like to use angel hair with this, put any kind of pasta will work.

After the pasta is done, put it on plates and spoon the pesto over. Wait!! Don’t throw out all the pasta water, save a little to spoon over the pesto as it makes it a little saucier.