Today and tomorrow, since I'm off from school, I figured that I would write up two posts that document the making of a "fancy" meal. It might even be three parts, but I think two will do. Anyway, today I'm posting the steps in the recipe that you can and should do ahead, while tomorrow will be the meal coming together.
Since the recipe is called "Pesto Chicken", you can guess that we'll make the pesto ahead.
This is really all you need. A bunch of basil, a half cup of walnuts (or pignolis if you want to be fancy), three cloves of garlic, olive oil and Parmesan. You also need a food processor, you can see mine hiding back there.
First thing you should always do when you are using nuts is toast them. It reinvigorates the oils and makes them really fragrant. To do this, just take a dry pan, put it over medium heat, add the nuts in one layer and let it go.
The whole process takes just a few minutes, and you'll know to turn off the heat when the room starts to smell like walnuts. In the end (after like 4 minutes) it should look like this.
Notice that I bought the shelled walnuts, and not the chopped ones. This is mostly because the shelled nuts are easier to toast, and also because we don't need chopped nuts, we have a food processor. Anyway, you see how the nuts have gotten a little browner? They look just a little burnt, but they're not. Once they go in to get chopped, it's going to let off a great aroma.
Anyway, while this is all going on, you just want to take your basil leaves off the stem, making sure you have very little stem left on, and wash it.
It looks so nice and fresh. The basil is actually a little old, if you look closely you may notice some spots. Pesto is notorious as a great way to use and preserve aging basil. I bought this at the store, but I hope that my own basil plant will give off nice leaves soon.
Now the garlic. Just cut off the little nub at the end and smash it with the flat of a knife. Just place the flat over the clove, and punch the knife down using the side of your other fist. I don't think you can be too rough, but don't do it super hard. No one likes broken knives.
Once it's smashed, you can just take the peel away and throw it out.
Next get your food processor all set up and put in the nuts and garlic.
Pulse it on high about 5 or 6 times to get everything nicely chopped up. This is the part where your kitchen will smell divine.
Then add your basil (I had to do this in two batches), and pulse a few more times to get everything chopped up. Then let the processor run on a medium speed (mine had a "dressing" speed) and start drizzling in oil.
Make sure the top is closed and don't drizzle to fast, or you may get some oil splashes. After a few seconds, just turn off the processor and scrape down the sides and let it go for a little longer. You will know the pesto is done when it makes a light green paste. Be careful not to add too much oil! If you do the result will just be oily and dark, it won't taste or look good. Be conservative and check the consistency often.
And that's it! Put in a bowl, add some Parmesan. NOW it's really important to taste for seasonings. Add salt and pepper until it tastes like it should: sweet and a little salty. I needed about a teaspoon and a half of salt and a teaspoon of pepper. Put some plastic wrap over it and you're all done!
All in all, it takes about 20 minutes to do two batches. This presentation also sucks, but look here tomorrow to see my nice dinner, where I'll actually pay attention to the presentation.
Quick and Easy Pesto
1 Bunch Basil, washed
1/2 cup walnuts
3 cloves garlic, crushed
1/4 cup olive oil (approximately)
1/4 cup Parmesean
Salt and Pepper to taste
1. Toast walnuts in a dry pan for about three to four minutes, or until fragrant.
2. Pulse garlic and walnuts in food processor about 6 times until well chopped.
3. Add basil and pulse a few times. Then turn food processor on medium speed and drizzle in olive oil, remembering to turn off and scrape down the food processor every so often. When finished, the contents should look like a light green paste.
4. Remove to a bowl and fold in Parmesean, salt and pepper.
Looks amazing!
ReplyDelete