Peppery Double Parmesan Basil Pesto
Servings: 8 servings
Traditional basil pesto is rustic and perfect just the way it is, but change is good and should be embraced - pesto not excluded! Peppery Double Parmesan Basil Pesto is a updated version on a trusted classic, because every day deserves something extra!
- 3 cups basil leaves, fresh, packed
- 1 cup parmesan cheese, grated
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 1/2 cup pine nuts, lightly toasted
- 1/2 cup olive oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried red chili flakes
Place a cast iron skillet on a burner over medium heat. Add the pine nuts and shake the skillet so that the pine nuts are in a single layer. Keep the pine nuts moving so that they don't burn. As soon as you can smell the woodiness, and see the pine nuts turn a golden brown, remove them from the skillet immediately to a cool glass dinner plate. Try to keep them in a single layer so that they can cool down.
Next, add the basil, garlic, lemon juice, and olive oil to a food processor. Pulse until the mixture is smooth and all of the basil is finely pureed.
Add the cooled pine nuts and pulse 3 or 4 times until the pine nuts are crushed and incorporated.
Next, add the ground black pepper, dried red chili flakes, and parmesan cheese. Pulse 3 or 4 times until mixed through. Do not over-pulse, you want there to be little specks of pine nuts and parmesan throughout the pesto.
Set aside pesto. Cook pasta and toss the desired amount of pesto with the hot pasta. Serve immediately.
Calories: 234kcal | Carbohydrates: 2g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 194mg | Potassium: 92mg | Fiber: 0g | Sugar: 0g | Vitamin A: 12.4% | Vitamin C: 3.9% | Calcium: 15.6% | Iron: 5.4%