Classic Basil Pesto
When it comes to pesto, we're purists. Just classic basil and pinenuts make this the real deal. Good quality extra virgin olive oil and cheese are key.
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Pecorino Romano cheese
1/2 cup extra virgin olive oil
1/3 cup plus 2 tablespoons pine nuts, toasted golden brown in a saute pan (save the 2 Tbsp for topping the pasta)
3 medium sized garlic cloves
Sea salt or Kosher salt to taste
Add the pine nuts and pulse a few times. Add the basil and garlic and pulse a few times more. Slowly add the extra virgin olive oil in a constant stream while the food processor is on. Scrape down the sides of the food processor with a rubber spatula. Add the cheese and pulse again until blended. Add salt to taste.
Serve with pasta, grilled vegetables, as a sandwich spread or over toasted baguette slices.
Grilled Rosemary Shrimp and Zucchini Skewers
This is shrimp with some big flavor. If you make the marinade in advance, cook time is only about 6 minutes. A little indulgence that you can afford when made at home.
1/4 cup finely chopped garlic
1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 shrimp (about 10 per pound)
2 zucchini, cut into 1" slices
Four 12-inch bamboo skewers, pre-soaked for 30 minutes
Lemon wedges as an accompaniment
