By Victoria Hart Glavin of Tiny New York Kitchen
Basil is the most well-known pesto herbs, but many other herbs can be used to make different flavorful sauce combinations. The key is to use ample garlic and nuts, and cut the richness with an acid like lemon juice.
Ingredients:
- 8 Garlic Cloves
- 1 Asparagus Bunch
- 2 Cups Basil Leaves
- 1/4 Cup Fresh Oregano Leaves
- 1/4 Cup Toasted Pine Nuts
- 2 Tablespoons Lemon Juice
- 1/4 Cup Olive Oil
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 1 Pound Cooked Rotelle Pasta
- 1/2 Cup Shaved Parmesan (For Garnish)
Preheat oven to 350 degrees. Prepare small baking dish by spraying it generously with cooking spray. Peel garlic cloves and place them in baking dish. Toss gently. Place in oven and roast for 25 minutes or until soft and lightly caramelized. Remove from oven and set aside.
Meanwhile, blanch asparagus by bringing a shallow pan of water to a boil. Drop in asparagus. Cook for 30 seconds. Remove and plunge into ice bath to cool.
Cook pasta according to package directions. Make sure not to over cook pasta. Chop asparagus into 2 inch pieces and set aside.
In a food processor or blender, combine roasted garlic, asparagus, basil, oregano, pine nuts, and lemon juice. Pulse to blend until finely chopped. Slowly drizzle olive oil while pulsing. Blend until mixture is smooth and thick. Season with kosher salt and pepper.
In a large-size bowl toss cooked pasta with pesto sauce. Transfer to serving platter and serve. Serves 4.
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.