Rough Pesto Rustico

This is the best pesto variation I have ever tasted. My brother and sister created a scrumptious feast tonight of blackened salmon, pesto, pasta, salad and steamed asparagus. And I had the luxury of simply hovering around with my camera! Here's the recipe for Brother Jor's now famous Rough Pesto Rustica. Sister Julie's Blackened Salmon is in the next instructable.

Recipe and all steps on one page for easy printing will be the last step.

Step 1: Gather Your Tools and Ingredients.

HARDWARE:
Large heavy skillet (cast iron rules)
Good sharp knife
Cutting board
Wooden spoon or latex spatula

SOFTWARE:
1 cup pine nuts
1 1/2 cups roughly grated parmsan cheese (or other favorite hard cheese)
1 1/2 heads garlic, minced
3 cups fresh basil, rough chopped
1/2 cup good quality extra virgin olive oil
Sea salt
Enough of your favorite pasta for four adults (farfalle or fusilli are our favorites)

Step 2: Cheese Prep

Grate your cheese on medium to large setting of your box grater, or other grating tool.

*TIP! Be sure to grate much more cheese than you will use in the recipe, because people passing by can't help but reach out and snatch pinches to snack on.

Step 3: Basil Prep

Pull all the leaves off the stems and then give it a quick rough chop. About 1/2" pieces on average.

Step 4: Garlic Prep

Mince your garlic. One full bulb and then about half of another. This is probably about 15-20 good sized cloves.

*TIP! To release the cloves from their paper thin husks easily, lay those babies out on your chopping block and give them each a light bludgeoning. Just one swift whack per piece with a flat-bottomed jar or other device will suffice. Now simply slice off the dry nubby base and pull the peel off with it. Easy peasy! See photos.

Step 5: Toast Pine Nuts

In a large heavy skillet over medium heat, dry toast the pine nuts, shaking regularly until they are golden brown and give off a rich nutty aroma. Do not let them sit still or they may burn.

Step 6: Cover Pine Nuts in Extra Virgin Olive Oil

Using good quality exvee olio, pour enough in the skillet to just barely cover the pine nuts. That's right, pour it on! Don't be shy. Now, stir over medium heat until lightly bubbling.

*TIP! NEVER use high heat with extra virgin olive oil or it will spoil, scorch and burn, leaving your final dish with an unpleasant undertone. So, be sure keep the heat on medium or lower in general.

Step 7: Add Minced Garlic

As soon as the olive oil starts bubbling, toss in your minced garlic to reduce the temperature (leave the knobs alone). Fry for about three minutes, stirring regularly.

Step 8: Add Rough Chopped Basil

Toss in rough chopped basil, sprinkle lightly with sea salt. Stir it up! Turn off heat immediately. Wait about a minute or so to let the basil totally wilt.

Step 9: Add Cheese

Toss in about 1 1/5 cups of rough grated cheese. Stir it up!

Step 10: Pour It Over Pasta and Serve!

Drain your pasta and put it in a large serving bowl. Dump your pesto on top of the pasta and serve it up!

We topped our blackened salmon fillets with a spoonful of this pesto and it was scrumtrillescent!

"Scoooooooooooooooooooooooooooooooore!"

Step 11: FULL RECIPE FOR PRINTING

ROUGH PESTO RUSTICO

INGREDIENTS:
1 cup pine nuts
1 1/2 cups roughly grated parmsan cheese (or other favorite hard cheese)
1 1/2 heads garlic, minced
3 cups fresh basil, rough chopped
1/2 cup good quality extra virgin olive oil
Sea salt
Enough of your favorite pasta for four adults (farfalle or fusilli are our favorites)

INSTRUCTIONS:
Grate your cheese on medium to large setting of your box grater, or other grating tool.

*TIP! Be sure to grate much more cheese than you will use in the recipe, because people passing by can't help but reach out and snatch pinches to snack on.

Pull all the leaves off the stems and then give it a quick rough chop. About 1/2" pieces on average.

Mince your garlic. One full bulb and then about half of another. This is probably about 15-20 good sized cloves.

*TIP! To release the cloves from their paper thin husks easily, lay those babies out on your chopping block and give them each a light bludgeoning. Just one swift whack per piece with a flat-bottomed jar or other device will suffice. Now simply slice off the dry nubby base and pull the peel off with it. Easy peasy! See photos.

In a large heavy skillet over medium heat, dry toast the pine nuts, shaking regularly until they are golden brown and give off a rich nutty aroma. Do not let them sit still or they may burn.

Cover pine nuts with good EVOO (thanks Rachel) and keep the heat on medium or you will scorch your olive oil. As soon as the olive oil starts bubbling, toss in your minced garlic. Fry for about three minutes, stirring regularly.

Toss in chopped basil, sprinkle lightly with sea salt. Stir it up! Turn off heat immediately. Wait about a minute or so to let the basil totally wilt. Toss in about 1.5 cups of rouggh grated cheese. Stir it up! Tah dah!

Drain your pasta and put it in a large serving bowl. Dump your pesto on top of the pasta and serve it up!