TRUFFLE PESTO PASTA
Timmy really enjoys gardening, I swear its one of the main reasons he wanted to move to Portland, so he could have a house and have his own little garden. We now always have an endless supply of basil, which is perfect because I can make pesto with it. There is nothing better than fresh pesto; easy to make and versatile.
I had a big batch made and I was feeling too lazy to freeze it (I know its a very easy step to do) and I was also sick of seeking Timmy eat my pesto in spoonfuls. So I abandoned my original dinner plan and made pesto pasta for dinner, and boy was I happy I did that, even though there was no more Pesto left.
2 GARLIC CLOVES
1/2 CUP RAW ALMONDS
4 CUPS BASIL
2 tablespoon fresh lemon juice
1/2 CUP OLIVE OIL
1/4 CUP FINELY GRATED PARMESAN
FRESHLY GROUND PEPPER
1 POUND SPAGHETTI
Place the garlic and almonds into the bowl of a food processor and pulse several times. Add the basil, parmesan, and lemon juice and pulse.
While the food processor is running, slowly add the olive oil and truffle oil in a steady small stream.
Stir in some salt and freshly ground black pepper to taste.
Bring a large pot of salted water to a boil. Cook spaghetti, stirring occasionally, until al dente. Drain and reserve at least one cup of pasta water.
Add pasta back to pot on medium low, add 1/4 cup of pesto mix until well coated, add more pesto if needed. Add in about 1/2 cup of the pasta cooking water to loosen the pasta a bit. Season to taste with salt and pepper.
Divide pasta among bowls. Top with parmesan and freshly ground black pepper.
You will have pesto left over, put it on toast for your next meal or freeze.
To freeze, pour into ice cube tray and place in the freezer for 2 hours. Remove from frozen pesto cubes and store in a resealable plastic bag until future use. Pesto will last up to 3 months frozen.