Friday, September 21, 2007

Home made pesto Farfalle w/Italian Sausage

Well, the farfalle and sausage was not home made, but the pesto was.

"How did you make it" you ask? Well, you need the following:

3-4 cloves of garlic (fresh is best)

at least 1 cup of fresh basil

1/4-1/3 cup of pine nuts

a bottle of EVOO. (not all of it, but you're going to need to eyeball it)

1/4 cup of Parmesan cheese

Peel the garlic by smashing it with the wide part of your chef's knife and toss them in the blender w/1/4 cup pre-poured EVOO and start the blender or food processor. Start tossing in the basil and pour (SLOWLY) EVOO. Once things begin to liquefy, drop in the pine nuts and Parmesan. Stop pouring....make sure you don't pour too much because then you'll need to add more basil and if you bought what I told you to buy, you won't have any more. I guess...just buy a little more than I told you to buy and then you can use it for garnish if you need it.

Now cook farfalle (bow ties, for people who haven't figured that out. or if you're like Monkey, you'll call them "butterflies") according to the package.

Grill the sausages until they're almost done and then slice them into 1/4" slices. Put the slices back in the skillet and brown a little more. Toss w/farfalle and mix in pesto until agreed upon taste.

Pesto is an interesting beast. A little can go a long way. Here's how it turned out.

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