In summer, I'm hooked on pesto on ribbon pasta and nothing else to go with it except for an extra drop of great olive oil. And I mean dry pasta, cooked al dente, not freshly made pasta. Autumn is setting in and days get colder, so my basil is as good as gone, especially when eaten by snails this time of year.
So, I make an alternative with ruccola, pecan nuts, garlic, parmesan, lemon juice and P&S. I start by cutting the pecans roughly and roast for almost 15 minutes in a dry pan on a very mediumlow fire. Don't let them smoke.
Cut the garlic lenghtwise in 2 and remove the lightgreen-ish core.
Now get the ruccola, garlic, pecans and a little lemonjuice and p&s in your Magimix or whatever cutter. Add olive oil to turn it into a courselooking paste. Get it out of the cutter.
Grate some parmezan by hand and fold it in the paste. I noticed that getting the cheese in this way, will prevent the oil from "bleeding" out of the paste, even the day after... It's a little peppery and bitter from the ruccola, even better the day after you made it!
Then I thought; pecans are so very American, why aren't they used more and presented as American dishes? It's delicious in pesto! Let's make an all american version!
So here's my 2 questions;
- Do you have your own pesto versions you would like to share here?
- If you would make a "pesto Americano", what would be your ingredients/recipe? (No basil please)