Blog

Of the many things I’ve cooked over the years for television, few things compare to the flavor and simplicity of a really good pesto. The day I made my three-minute recipe for a fresh basil pesto on the set of Growing A Greener World, the camera crew quickly leaned in to inspect the dish. “That’s it?! That was so easy. Wow!”

Add a dollop of basil pesto to pasta, poached eggs, grilled chicken, roast turkey or my favorite – melted mozzarella, pesto and tomato sandwich – and you’ve got culinary greatness in just seconds! All of this can be yours with a press of a button. Now that is easy!

Fresh Basil Pesto with Angel Hair Pasta and Parmesan

Serves: 4
Yields 1 Cup Pesto

Have on Hand:
2 very packed cups fresh basil leaves, plus more for garnish
2 medium garlic cloves, peeled
1/2 cup pine nuts, plus more for garnish
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
Kosher salt, as needed
Freshly ground black pepper, as needed

In a food processor, process to combine: basil, garlic, and pine nuts. Scrape down the sides, then add 1/4 cup oil. Process once again. Add the remaining ¼ cup oil, and process one last time until the desired texture is achieved. Stir in the cheese, until combined, or add the cheese when stirring in with the hot pasta*.

* Spaghetti or Angel Hair (Capellini) pasta

In a large pot bring some water to a rolling boil. Add enough Kosher or sea salt to the water until the water tastes like the ocean. This is the only time that we are able to season the pasta properly. Add the pasta, stir, and cook according to package directions for “al dente.” Reserve about a cup of the cooking water, then drain the pasta and quickly toss with the pesto while pasta is still very hot. Add back some of the pasta cooking water if the sauce gets too thick. Garnish with Parmigiano-Reggiano, a few pine nuts, a light drizzle of olive oil, and some fresh basil.