(Even though you basically did nothing)
So you're having guests over and you want to look like you care, but you want to do the least amount of work possible? Well, have I got the recipe for you!
Here's what you need:
-Basil (about 4 cups).
-Arugula (about 1 cup).
-1 Lemon.
-Olive oil (we’ll say maybe a 1/2 cup but keep that bottle handy, maybe right next to that bottle of wine you just opened. You never know when you will need either of them).
-1/3 cup Pine nuts (yes. I am aware they are expensive. I do not care).
-2 Cloves of garlic (No. I will not judge you if you use jarred minced garlic. I will applaud your clean smelling hands... I mean, they had better smell clean...but I don't know your life!).
-Parmesan cheese (about 1/2 cup... but keep that cheese over near the olive oil and wine for safety's sake)
-Salt, and Pepper (we can say 1 tsp. or so for each, but again, I have trouble letting go, so put it over by your other stash of goodies for now).
Okay friends, the hard part is over. Take out your food processor and be amazed!
· In a small pan on low heat toast your 1/3 cup pine nuts stirring constantly, until they are slightly brown, and everything smells like Heaven... Assuming Heaven smells like toasted pine nuts). This step is completely optional, but please know that I will think less of you should you skip it.
·Wash your 4 cups basil and 1 cup arugula (I want to feel like I don't have to tell you this, but I really feel like I do...). Dry thoroughly and place inside your food processor.
Add the juice of 1/2 your lemon (setting the other half of that bad-boy safely near your wine and other things we're having a hard time letting go of).
To the lemon, basil arugula situation, add your 1/4 cup pine nuts (that are now all sexy and toasted).
Add your 1/2 cup Parmesan cheese, place the top on the processor (yup I'm that controlling), and pulse a few times to combine.
Once everything is mostly combined, with the food processor on low) start drizzling in your 1/2 cup olive oil. This makes sure you get a lovely smooth-ish texture. If after the 1/2 cup has been fully blended, the texture looks a little thick, feel free to head to that stockpile, take a big fat sip of wine, and add more oil. Just do this a little at a time to ensure you don't go to far.
This would be an excellent time to taste. I would like to think you have noticed here, that we have not added in our salt and pepper yet. Arugula is very peppery. Cheese is very salty. We simply MUST taste this and see how much we need to add. Once your desired amounts have been added (for me this is about a tsp salt, and 1/2 tsp pepper), give the mixture another spin to make sure it's well Incorporated.
(Using a different spoon, because we're not gross), taste again, and add any cheese, oil or seasoning you feel it needs.
If you are not serving immediately, store in an air tight container in the fridge. Topping the mixture with a thin layer of olive oil, will prevent it from oxidizing, and turning brown (brown pesto WILL get you judged, I'm sure of it).
Pour this over chicken or fish. Spread this on toast. Toss it with your favorite pasta (the correct choice here being gnocchi, if you're wondering). There is no wrong (well maybe a little) way to enjoy this.
Most importantly, sit back, sip some more of that vino and absorb ALL of the "oooohs, and ahhhhh's form your pals. If you're wondering, the answer is yes. Yes, it is perfectly acceptable to feel smug, because you did so little, and they love it so much.
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