Yep, I’m a lucky blogger. You guys have spoiled me so much!
I have received many gifts from different parts of the world and that is so amazing.
The beautiful place mat you see on the photo is a present from a very dear Brazilian friend, Luna – thank you for making my table more beautiful, sweetie!
Some people are so versatile. Take Mark Ruffalo, (one of my favorites) for instance: he can be cute, adorable, and super sexy.
Some things are as versatile as Mark – and I have found out that pesto is one of them. I have seen it as pasta sauce, canapé topping, and even spread on pizza.
It took me forever to try pesto – Karin told me I was gonna love it – and my decision was to try it in Rome. I did – it was OK, but when I looked at my plate I was kind of disappointed. I wanted my sauce green, not sort of green.
Determined to change that weird first impression, I made my own pesto. And all I can say is that after the pasta was gone I rushed to grab a piece of bread – there was not a single drop of sauce left on my plate.
This is my post for this Weekend Herb Blogging, created by the lovely Kalyn and hosted by The Expatriate Chef, from The Expatriate's Kitchen.
Pasta al pesto
adapted from a Brazilian book
400g fettuccine – or use the pasta shape you prefer
2 tablespoons chopped walnuts*
¾ cup (180ml) extra virgin olive oil
3 garlic cloves
1 ½ cups basil leaves (packed)
4 tablespoons grated Parmesan cheese
salt and freshly ground black pepper
In a large pot of salted boiling water, cook pasta until al dente.
In the meantime, prepare the sauce: place the ingredients in a bowl of a food processor** and process until smooth and creamy. Set aside.
When pasta is ready, drain and reserve ¼ cup (60ml) cooking water; add the reserved water to the sauce and mix well.
Transfer pasta to a large bowl, add the sauce and mix.
* use pine nuts for a more traditional take on pesto
** I used a blender and it worked wonderfully.