Not all pesto is created equal. In this particular case, the taste may be equal, but the consistency and “looks,” not so much. Having recently received a food processor for a wedding gift, there was a great temptation to open it prior to the wedding, which in some circles is bad luck. Being a bit superstitious or maybe just cautious, I decided to leave it in the box for one more month.
Instead of using the food processor, I opted for my blender, as suggested by One Bite At a Time, which as it turns out, didn’t work so well (Not her fault). The blades of a blender really aren’t cut out (what an awful pun) for something like pesto. The flavor was there, but the mixture and overall consistency, was not. Why not use a mortar and pessle you say? Well, guess what? That is on the registry too!
Anyway, this recipe may be made better with the proper equipment, which I hope you have, if not, you can make do with what you have. Here is my basic recipe for pesto and for the sausages, they were store bought, nothing fancy.
Almond and Basil Pesto:
Serves ~2
1 1/4 cup fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
2 cloves garlic
2 tablespoons sliced almonds
1/4 cup fresh grated Parmesan
Add garlic and almonds to food processor, blend for 10-20 seconds. Add basil, salt and pepper and with food processor running, slowly pour in olive oil. Once combined, stir in parmesan cheese and mix for 10 seconds more. Serve over pasta.
To cook sausages, I merely remove them from the casing and chop up and add to a medium pan over medium heat with a little cooking oil. To combine, add pasta, a tablespoon of the cooking water and pesto to cooked sausages. Mix and serve immediately. Enjoy!
