Pesto

Pesto SauceIf you have never had pesto, now is the time. It is creamy, has a bit of garlic, and an overall flavor that is out of this world. When I moved back to Milwaukee, our landlord, Angelo was one of the nicest guys. In the backyard of this downtown apartment, he had two full blown gardens, of which he would tend to on a daily basis. The gardens included beans, peas, basil, and zucchini, among other things. But one thing was sure, the basil was plentiful.

Angelo was kind enough to let him tend to his garden, as well as pick what we needed. Something needs to be said about a fresh stir fry of vegetables. It was just a wonderful experience. Angelo’s wife would also come by from time to time, and if anyone knows me, I poke around for recipes, especially from the older Italian women. During this time, she gave me her recipe for pesto, and it was amazing. I took her recipe and tweaked it, making it my own.  This is a sure hit with fettuccine, or spread on a toasted baguette, with fresh tomato slices.

Ingredients:

  • 2 cups of packed basil
  • 4 cloves of garlic, rough chopped
  • pinch of fresh cracked pepper, or 1/4 tsp
  • 3/4 tsp of course salt
  • 1/3 cup of pine nuts, toasted, place in skillet on medium heat, moving around for about 5 minutes
  • 1/2 cup of good olive oil
  • 3/4 cup of good Parmigiano Regiano, finely grated
  • 2 tbsp unsalted butter, room temperature

Use good ingredients here. To a blender or food processor add in everything but the cheese and butter. Puree the mixture, making a nice creamy sauce. You will first notice the color. A green that is out of this world! Remove the mixture, and place into a bowl. Add the butter, and cheese, and mix really well. Taste it. It has got to be one of the better flavors in this world. I wanted to keep eating off the spoon, as did my wife. We had to stop.

I served mine with fettuccine, cooked al dente. Once your pasta is cooked, and drained, add the pasta to a large bowl, with the pesto. Mix well, and serve. Trust me on this one, this is a must make. Pasta or no pasta, this one is a winner.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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