Last night we teamed up to make some pesto. I had gotten some really pretty Opal Basil, which I'd never seen before. It's a deep purple color, and I was hoping the pesto would be really purple, so I could have a Pretty Purple Pesto with Penne. I have a thing for alliteration, you see. Alas, I didn't have enough of the Opal basil, and used lots of the regular green basil. You can still see some of the dark purple specks, though. And it was very tasty. Basically, it was the 2 kinds of basil (one bunch of the opal and a big tub of the regular), toasted pine nuts, 5 cloves of garlic, some parmasean cheese, salt, pepper, lemon juice and lots of olive oil. All blended together in the food processer, served with whole wheat penne topped with shredded parmesan and more toasted pine nuts. Can you say MMMMMM?!?! I had it with some Red Diamond Cabernet, which worked well. It's an extremely fruity wine...kind of sweet even. The combo of that juiciness and the salty nuttiness of the pesto was very nice.
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