Ahhh, fresh pesto, it's kind-of like a taste of summer. Store-bought basil pesto just can't compete, and because it's so easy to make, I don't know why you wouldn't opt for homemade. We had picked up a few large packages of basil at the St. Albert Farmer's Market, intending to make enough pesto to use some now and store some away in the freezer.
I have an amazing husband who made fresh noodles for this dish (pasta is one of Trev's specialties), but I'm sure it would taste great with dried pasta or fresh pasta from the store. The garlic shrimp went really well with the basil pesto and we both enjoyed the meal. It reminded me a little of Italy...
- about 2 cups fresh basil leaves
- 1/2 cup lightly toasted pinenuts
- 3 cloves garlic
- 1/2 cup olive oil
- 1/2 cup freshly grated parmesan or romano cheese
Put the fresh basil, pinenuts and garlic into the food processor. Process until the basil is finely minced, then add the olive oil in a stream while the processor is running. If you're serving it right away, add the cheese and mix again. If you're planning on freezing it, leave the cheese out and add it right before you use it (after it's defrosted).
To store the pesto, add a layer of olive oil on top of the pesto before refrigerating or freezing it. It will help keep the fresh flavours.
Pesto Fettuccine with Garlic Prawns
- about 20 prawns, deveined and peeled
- 1-2 cloves garlic, minced
- olive oil
- fresh or dried fettuccine
Make the pasta (if you're feeling ambitious). Bring a large pot of salted water to a boil and cook the pasta to al dente. While the pasta is cooking, Heat a medium-sized frying pan over medium-high heat and saute the prawns with olive oil and garlic until pink and cooked. Drain the pasta (reserving a few tablespoons of the pasta water) then put it back in the cooking pot. Toss the fettuccine to coat it with pesto, adding in a tablespoon or two of pasta water if you need to thin it out. Serve the fettuccine with the garlic prawns on top and enjoy.