basil pesto

Recipe from Barrett and The Boys

INGREDIENTS

4 cups loosely packed basil leaves

½ cup high quality extra virgin olive oil

3 tablespoons raw pine nuts

2 garlic cloves, peeled

Sea salt

½ cup freshly grated parmigiano reggiano

¼ cup freshly grated pecorino romano

1 tablespoon unsalted butter, softened

1lb pasta (I used GF Casarecce)

Reserved pasta water

DIRECTIONS

Place the basil in a food processor. Add the olive oil, pine nuts, and garlic cloves. Blend until the pesto becomes creamy and smooth. Scrape down the sides, add a generous pinch of salt, and blend for another 30 seconds.

In the meantime, bring a pot of water to a boil. Generously salt with sea salt and cook your pasta until al dente. Pour the pesto into a mixing bowl that is large enough to accommodate the pasta as well. Gently fold in the Parmigiano Reggiano and Pecorino Romano. Taste and season with more sea salt if necessary.

Add the hot pasta directly into the mixing bowl with a tablespoon of butter. Stir to coat. Slowly add a little bit of pasta water until you get a creamy sauce coating the pasta.

*This pasta was so great and I highly recommend if you can find it. My usual go-to is Rummo’s gluten free pastas which are easy to find a Whole Foods.