Pesto is a fresh, flavorful, and aromatic sauce typically used to dress pasta. It's also a tasty replacement for tomato sauce on pizza or various spreads on sandwiches.
Traditionally made with fresh basil, pine nuts, garlic, olive oil, and Parmigiano-Reggiano or Pecorino Romano, pesto also can be made with a blend of other herbs and greens, such as parsley, coriander, or arugula. A variety of nuts, such as walnuts, almonds, or pistachios, also may be used in place of pine nuts.
Regardless of the ingredients, the cheese is always folded in at the end, before serving. If you make large batches of pesto to freeze, don't add the cheese until the sauce is thawed and ready to use.
Originally, pesto was made with a mortar and pestle by pounding the garlic and pine nuts together to form a grainy paste. Basil leaves were then pounded into the garlic-nut mixture with the addition of olive oil to turn the sauce creamy. Today, pesto is often prepared in a food processor, as in this easy recipe for a simple, yet elegant, pasta dish.
Linguine with Walnut Pesto, Chopped Tomatoes, and Crispy Pancetta
Serves 4
Ingredients
- 2 stem tomatoes, chopped
- sea salt
- freshly ground black pepper
- 1/2 tsp dried oregano
- 2 cups packed basil leaves
- 1/3 cup chopped walnuts
- 2 garlic cloves, chopped
- 1/2 cup extra virgin olive oil
- 1/3 cup grated Parmigiano-Reggiano
- 3 oz thinly sliced pancetta
- 1/2 lb linguini
Preparation
- Preheat the oven to 400 degrees F.
- Place the tomatoes in a medium bowl and season with salt, pepper, and oregano. Combine well and set aside.
- Place the basil leaves, walnuts, and garlic in a food processor and grind until finely chopped. Scrape down the sides of the processor bowl.
- With the processor on, slowly pour in the olive oil and process until smooth. Pour the sauce into a bowl and stir in the Parmigiano-Reggiano. Season with salt and pepper.
- Boil the linguine in a large pot according to package directions.
- While the pasta boils, place the pancetta slices in a single layer on a baking sheet lined with parchment paper. (If you use foil, brush lightly with olive oil.)
- Bake the pancetta until just crispy around the edges, 7-8 minutes. Drain on paper towels and crumble.
- Drain and return the linguine to the pot. Add the pesto and stir well to combine.
- Divide the linguine among four pasta bowls and top each with chopped tomatoes and pancetta.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
