Dreamy Family Pesto: A Harmonious, Non-Separating Pesto

This pesto recipe is a family affair. When I was a child, my mom made most of the pasta sauces, with one big exception: my father made pesto. There are 3 secrets to my

father's recipe:

• add two handfuls of baby spinach

• add a handful of parsley

• cut way back on the olive oil

The resulting flavor is magic. The basil is supported by the subtle flavors of spinach and parsley, giving the dish a complexity not found in plain basil pesto. Furthermore, the reduction of olive oil (compared to most pesto recipes) means that you're not left with a greasy mouth feel. There is, however, a problem with my father's recipe: the reduction in olive oil leaves his sauce a touch dry and difficult to spread. So while I love his sauce, it is not perfect (I expect to get an earful from my father after he reads this post).

Enter my husband, Erich. (A bit of background, my husband loves creamy sauces. If Erich sees a sauce sitting on the stove unattended, he will add cream to it). A few months into our relationship, Erich very politely told me that my (father's) pesto sauce was a touch dry and asked me to add cream to it. I replied with an angry snort and a firm, "no." He kept asking, and I resisted. But then one day I caved and added just a splash of cream. And with a splash of cream the pesto transformed! This is not a "creamy pesto" but the bit of cream keeps everything emulsified and gives the pesto a bit more liquid, creating a sauce that is both harmoniously flavored and has a dreamy, spreadable consistency. It turns out you CAN have it all!

Note About Ingredient Quality: I recommend a medium-bodied extra virgin olive oil, a medium quality Parmesan cheese, and the best basil you can buy because:

1. A super fancy olive oil can drown out the other flavors of your pesto.

2. A medium quality Parmesan helps keep the cost of your dinner down. You can absolutely use a fancier cheese, but it's a diminishing return.

3. BAD BASIL = BAD PESTO. If I am buying my basil from the grocery store, I always buy a bit extra so that I can toss any old, sad or bruised leaves.

Note About Storing Pesto: Pesto turns dark green when exposed to air. If you're not going to serve your pesto right away, then put it in a glass container and cover any exposed to oxygen with plastic wrap. Pack that plastic wrap tight around the surface of the pesto and then store in the fridge.

Note About Food Processor vs Immersion (Stick) Blender: Either is fine. I switch back and forth between the two methods. If you're using an immersion blender, just be patient and the sauce will form. A high powered blender (like a Vitamix) should also work, but I have not tried using one.

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Dreamy Family Pesto

Adapted from Dr. James Siemon's Pesto Recipe. Time: 20-30 minutes

SPECIAL EQUIPMENT: Food processor or immersion (stick) blender

Ingredients

1 lbs of your preferred pasta

3/4 cup pine nuts (plus 1-2 tablespoons for garnish)

1/4-1/2 cup extra virgin olive oil

1 medium sized clove of garlic

5ish ounces of parmesan cheese shredded with a box grater

6oz (3-ish cups) of good quality basil, leaves washed and stems discarded (weigh before removing stems)

2 oz (2 medium handfuls or roughly 1.5 cups) baby spinach

1/4-1/3 cup Italian parsley, stems removed (don't use curly)

1/3-1/2 cup light cream or half and half

salt and pepper to taste

STEP ONE

Salt a large pot of water and start heating to bring to a boil. Prep your ingredients and grate your Parmesan cheese.

STEP TWO

Preheat a large skillet pan over medium-low heat. Once pan is warmed, add 1 tablespoon of olive oil and all of your pine nuts. Stirring continuously, toast nuts (if you stop stirring they'll burn). Once nuts have toasted remove them from heat and set aside in a small bowl.

STEP THREE

Add the clove of garlic to a food processor bowl and pulse to mince (or if using an immersion blender mince by hand and add to a large mixing bowl). Then add basil, parsley spinach, and a few grinds of fresh pepper to the bowl. Next add your cheese and 3/4 cup pine nuts on top (reserving 1-2 tablespoons of pine nuts for garnish). You want the weight of the pine nuts and cheese to compress the basil and spinach. Pour 1/4 cup of olive oil on top of your ingredients.

STEP FOUR: WITH A FOOD PROCESSOR

Run the food processor for about 20 seconds until the ingredients are mostly chopped fine. Scrape down the sides of the processor bowl and decide if you need another tablespoon or two of olive oil to get everything to blend completely. You want to keep it dry enough that your pesto isn't seeping oil. Pulse to blend ingredients until your pesto looks like the photo above. You'll have about 2 cups of pesto.

STEP FOUR WITH AN IMMERSION BLENDER:

 Taking care to press the immersion blender into the basil and spinach, pulse your immersion blender to process ingredients. You'll need to keep moving the immersion blender around and it will take a few pulses before things start coming together. Add 1-2 more tablespoons of oil if things aren't coming together. Pulse to blend ingredients until your pesto looks like the photo above. You'll have about 2 cups of pesto.

STEP FIVE

Cook your pasta and drain it. Add 1 tablespoons of oil and 1/3 cup of half and half to the pot that you just cooked your pasta in and then add your pasta back to the pot. Scoop your pesto on top of the pasta and stir until thoroughly mixed. If your pesto seems dry, add roughly 2 tablespoons more half and half (or until you reach your preferred consistency). You don't want to go too heavy on the cream or it will make your pesto bland. Finish by sprinkling in the reserved pine nuts and add a little more fresh pepper and salt to taste.

Serve right away! This dish pairs well with pretty much everything: grilled meat, grilled or roasted veggies, slabs of fresh tomatoes, or mix in lentils and broccoli. Leftovers will keep well for 3 days. When I reheat this dish I usually add a tiny splash of milk and pop it in the microwave.