My Friend Tonys Best Pesto Recipes

LINGUINE WITH PESTO

Steps:

• Make the pesto: Heat a skillet and lightly toast the pine nuts until fragrant. Set aside. Blanch the basil (to prevent oxidizing) by bringing a pot of water to a boil and preparing an ice bath. Place the basil in the boiling water for 15 seconds; then immediately remove with a slotted spoon to an ice bath to stop the cooking. When the basil is cool, remove, squeeze out the water, and set aside. In a blender, add the basil, pine nuts, garlic, oil, a pinch of salt, and ¼ cup Parmesan. Mix until combined but still slightly chunky. Remove to a bowl and stir in 1/4 cup Parmesan.
• Cook the pasta: Bring a large pot of water with three pinches of salt to a boil. Add the potatoes, cover, and bring back to a boil, 2-3 minutes. Add the linguine to the boiling water and after several minutes, add the green beans. Continue cooking until the pasta's al dente, about 3 minutes less than what the box advises. Reserve 1 cup of pasta water, drain, and return the pasta, potatoes, and green beans to the pot.
• Assemble the dish: Toss the pasta water back into the pasta mixture; then stir in the pesto. Add the remaining 1/4 cup Parmesan and toss, using the heat from the pasta to create a rich and aromatic sauce. Place in a serving bowl, top with more Parmesan, and serve.

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

MY FAVORITE PESTO RECIPE

Steps:

• Combine 2 cups basil leaves, garlic and 1/3 of the pine nuts in a blender or food processor and puree to desired smoothness.
• Add 1/2 cup Parmesan and the Romano cheese and blend briefly.
• Pour in 1/2 cup olive oil and mix well.
• Set aside.
• Cook pasta in 4 quarts of water until very al dente.
• Drain and toss in a large bowl with the remaining 3 tablespoons olive oil.
• Cool to room temperature, occasionally stiring the pasta to coat thoroughly.
• Mix reserved pesto with pasta.
• Garnish with the remaining nuts and fresh basil leaves and put the additional cheese in a serving bowl to put on top of pasta if desired.
• Serve at room temperature.

MY FRIEND, TONY'S BEST PESTO

Steps:

• Combine basil, garlic, cheeses and nuts in a blender. Process to mix well. On low speed, slowly add olive oil. Season to taste with salt and pepper.
• Process to desired consistency then let stand 5 minutes at room temperature before serving.