Fresh Pesto with Trofie Pasta
To me pesto is the ultimate summer sauce, it has a light flavor, and it is fresh. Pesto works well over pasta or as a dip with bread, but let’s face it, anything tastes good with some pesto… it looks pretty too! Trofie pasta is traditionally served with pesto because the twisted shape of the noodle holds the sauce so well.
6 ounces fresh basil
1¼ cups grated Parmesan cheese
4 ounces pine nuts
3 cloves garlic, sliced
¾ cup extra-virgin olive oil
½ medium lemon, juiced
Sea salt & pepper, to taste
1 pound trofie pasta
1 teaspoon salt
Pick the basil leaves off the stems then rinse and pat the basil dry. Pesto is no place for dirt. Place the basil, Parmesan cheese, pine nuts, garlic, olive oil and lemon juice in a blender and blend on high for about a minute total. Stop the blender and stir occasionally to make sure all ingredients are combined.
Blending it too much will result in more of a butter consistency rather than a sauce. You still want to be able to tell what the ingredients are when you stop blending. Season to taste with salt and pepper.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot. Ladle in the desired about of pesto to coat the pasta. Stir and serve.
Note: The sauce can be made ahead of time and refrigerated up to a week until ready to use. If you are refrigerating the pesto, it will oxidize and turn dark when it has been stored. To prevent it from turning dark, add a think layer or olive oil to the surface, this will keep the air out and prevent oxidation. When ready to serve, just stir the olive oil back into the pesto.