Oh my goodness, you guys! I wish you could smell the deliciousness coming out of my kitchen right now!!!
I’m telling you — quarantine is making chefs of us all, isn’t it? That’s definitely a perk to being cooped up!
Alright – so – let’s get right into this cheesy dish, because I can hardly wait to share it with you!
I am a sucker for fresh pesto. And I mean, it is so incredibly easy to make. It’s one of those dishes that you can make for people, that is about a 10 on the impressive scale, and a 1.0 on the difficulty scale. So believe me — the payoff is *chef’s kiss.*
Why? Because literally all you have to do is throw everything into the food processor and it does all the work!
So anywho – when I was ordering my groceries from Amazon Fresh earlier this week, you best believe that I squealed when I saw the fresh basil.
Because that meant one thing: PESTO!
And this recipe is extra cheesy – so get ready!
So grab your forks — it’s time to make this amazing and easy treat!
What You Need: (Serves 2)
1 large bunch fresh basil (around 2 cups)
1/4 cup pine nuts (or pistachios or walnuts)
Juice of 1 lemon
1 garlic clove
1/4 tsp salt
fresh cracks of black pepper
1/2 cup good extra virgin olive oil
1/4 cup parmesan cheese (Vegan option, sub nutritional yeast)
Extra Cheesy Goodness:
4 oz regular cream cheese
Noodle of Choice (I made spiralized zucchini noodles)
Oven Safe Ramekins
Good Chef’s Knife (This is the one I use and love)
Preheat oven to 400 degrees.
In your food processor, throw your basil, pine nuts, garlic, lemon juice, salt and pepper. Process until the pine nuts and garlic are all broken up. Then, slowly drizzle in your olive oil. Finally, add your parmesan cheese and process until incorporated. You will need to scrape the sides several times.
You could stop here and have a bomb-dot-com pesto!
OR you could kick it up a notch with the cream cheese!
To your food processor, add 4 oz (1/2 a block) of cream cheese, and process until the color turns a light, pastel green.
Make your noodle of choice – either per package direction on the stove, or by spiralizing zucchini with a spiralizer, mandoline, potato peeler, or simply a really sharp knife.
Then, in a large mixing bowl, mix to coat your noodles with the pesto.
Divide the noodles into two oven safe ramekins. Plave them on a baking sheet. Top with more parmesan cheese, and bake for 10-15 minutes at 400 degrees Fahrenheit, until the cheese is melty.
Let cool for 5 minutes before enjoying!
This was so delicious!! There is something just so spectacular about fresh basil. I’m telling you — the fragrence when you take it out of the fridge and put in the food processor — it has magic powers, I’m serious.
And most pesto recipes don’t call for lemon, but I really like adding lemon to mine. Because the bright *zing* from the lemon matches the bright and fresh quality of the fresh basil. It’s a match made in Heaven. And then add to that the garlic? — Get outta town.
But the cheese. OK this should be illegal. All melty, and it just coats the noodles so luxuriously. It takes that bright and fresh pesto, and adds just the right amount of rich and butteriness.
Definitely a treat to behold.
I hope you’re having a great week so far! Happy cooking, and stay healthy!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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