Pesto Dinner!

Last Thursday, Katia from the Pardon Me For Asking Blog gave us some pesto advice: instead of pine nuts, use blanched almonds. "A bit less fat, a bit cheaper and tastes just as good," she said.

We ran right out to Key Food for some almonds, and we are pleased to report that the pesto that resulted was possibly the best pesto we've ever made. Instead of a half a pound of it sitting unused in the blender after the initial flurry of ecstasy, the entire batch was eaten up before the weekend was out.

We use the James Beard recipe:

1 cup basil leaves, tightly packed
1/2 cup olive oil
1/4 cup parsley
2 cloves (big cloves) of garlic
1/3 cup pine nuts -- or blanched almonds
1/2 cup grated Parmesan cheese
1 teaspoon salt

Place all ingredients in a blender, whirl until a thick uniform paste is formed.
Here's a hint that seems to improve the texture and flavor: before serving, melt a teaspoon of butter in a cup, then scoop out some pesto and mix with the butter. Then mix it with your pasta.

When you store your leftover pesto, coat it with a thin layer of olive oil and put it in the refrigerator. It will last about two weeks if you keep the olive oil seal on top.

- Salad Days in Brooklyn

Photo by MK Metz