|Just a little Basil!|
Now again I know that you can make Pesto with more than Basil and Pine nuts - really any combination of herbs with a buttery nut (walnuts, pecan) can be used to make a pesto. However, I can't remember having ever made pesto from scratch so I wanted to actually try a classic pesto. So I got inspired and made classic pesto from scratch. I also made dessert inspired by basil so stay tuned!
Inspired by the sheer amount of basil I had - I also made basil pasta, served with pesto and cheese chicken roulade (yes lots of pesto in this dish - but I had lots and wanted to us it. In order to make the basil pasta I started preparations like normal for the pasta but then when mixing the egg , water and oil I added in 2 ounces (by weight) of fresh basil that had been chopped and purred the mixture with an immersion blender. The dough was a little wetter than normal so I added a little more flour (not sure how much but I would guess up to 2 ounces of extra flour to accommodate for the extra moisture from the basil).
Classic Pesto1/2 cup grated fresh parmesan cheese
1/3 cup pine nuts (toasted if you want an extra touch)
2 garlic cloves
2 1/2 cups packed fresh basil
1/4 tsp each salt & pepper
1/3 cup Extra virgin olive oil (a good quality)
- In a food processor blitz the cheese and pine nuts until they are coarse
- Add the basil and garlic to the food processor (I mince the garlic or use a press prior to adding it to the mix)
- Pulse 6 times just to get everything started
- turn on the food processor and add oil in a steady stream and there is an even consistency in the mixture.
- Store in an airtight container in the fridge (I use glass jam jars).
Basic Pasta Dough
1 lbs Flour (by weight - I use AP or sometimes a mix of AP and OO Flour)
4 eggs plus 1 egg yolk
1/4 cup Olive Oil
2 tbsp water
- Put the flour on a clean dry work surface. Make a hole in the center of the flour pile that is about the size of a dinner plate. Add all other ingredients into a bowl or heck just a large glass measuring cup and mix with a fork - then add to the hole or well in the flour. (If making flavoured pasta - this is where i would mix in the basil to the liquid mixture then work into the dough)
- Using the fork, begin to incorporate the flour into the egg mixture; be careful of the flour "walls" around the liquid or the egg mixture will run all over your board. Once the flour and egg mixture seems like it is less fluid and more gel like consistency (basically not running consistency) begin to use your hands to really get everything well combined. Once all of the flour has combined into one mixture then start kneading.
- Knead until the pasta is soft and supple - when you push a finger in lightly the dough should bounce back. Be careful when kneading to not push too far or it will break or tear the dough.
- Wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
- Roll and cut the pasta into desired shape - I usually roll everything down to an 8.
- When rolling I always roll at the thickest setting a couple of times. Cut the dough disk into 4 pieces and then cover three of them back in plastic wrap. Press the dough out until less than 1/2" thick. Run it through the machine and then fold each side into the centre overlapping (so the rectangle folded in thirds). then run it through with the open end (not folded side) down and repeat several times just working the dough - you may have to dust a little with flour. I add flour to the work surface, place the sheet down then slap over the other side and brush lightly with my hands. When the dough seems to be a consistent size and thickness then I start going down 1 step at a time. When moving to the next pieces of dough - put the rolled out ones between two towels on a cookie sheet being sure to flour well between the folds.
- Once cut to the shape or size you want boil a pot of WELL salted water and then add the pasta (being careful to not overfill the pot with pasta) and cook for about 3 minutes on a full boil).
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