by Chef Nikki Bowen

Fresh Basil Pesto Recipe

Ingredients

· 2 cups fresh basil leaves, packed
· 1/4 cup freshly grated Parmesan-Reggiano cheese
· 1/4 cup freshly grated Romano cheese
· 1/2 cup extra virgin olive oil
· 1/3 cup pine nuts
· 3 medium sized garlic cloves, minced
· Salt and freshly ground black pepper to taste

Method

· Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
· Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Asparagus Pesto with Pasta

Ingredients

· 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
· 3 handfuls baby spinach leaves
· 2 cloves garlic, peeled
· 1 cup freshly grated Parmesan cheese, plus more for topping
· 1 cup pine nuts
· 1/4 cup extra-virgin olive oil, plus more for topping
· Juice of 1/2 lemon
· 1/2 teaspoon fine-grain sea salt
· 8 ounces of dried pasta

Method

· 1 Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.
· While the water is heating, place the pine nuts, in a single layer, on a sheet tray. Roast at 325 degrees until goldend brown – don’t burn them (when you smell them, they’re done)! Remove pine nuts from sheet tray and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.
· Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish.
· Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, taste and adjust seasoning.
· Salt the pasta water well and cook the pasta until just before al dente. Drain most of the water, reserving about 1/4 cup pasta water in pot. Add pesto to the pot and allow to come to heat and “carry-over” cook to al dente.
· Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, asparagus tips reserved for garnish, and a light drizzle of olive oil.

Serves 4 to 6.

Spinach Pesto

Ingredients

· 2 cups lightly packed baby spinach leaves (about 2 ounces)
· 1/4 cup pine nuts, toasted
· 2 tablespoons fresh lemon juice
· 1 to 2 teaspoons grated lemon peel
· 1/3 cup plus 2 teaspoons olive oil
· Salt and freshly ground black pepper
· 1/3 cup freshly grated Parmesan

Method

· Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.