Never having eaten the stuff before, I was hesitant to try this recipe out. In fact, I didn't even know where to find fresh basil in bulk. My itty-bitty attempt at growing herbs was not going to cut it on this jobby.
I bought a ton of basil and went to work. The first batch... well, that didn't go so well. Curses for trying to liven up a classic pesto recipe with a little creative pizazz! Whatever I ended up throwing in that bowl did not mesh with the rest of the ingredients. I would describe that first bite as "jarring".
After gagging on green goop, I went outside and washed my car. I was thoroughly disgusted with the idea of being in a kitchen and making more green goop.
Twenty-four hours and a half of a bottle of red wine later, I tried it again. This time, I went for classic pesto. I didn't even know what that meant or what it would taste like, but it had to be better than what I made before... [insert dry heaving at the mere thought of green goop.]
This time, it worked. I'm on the pesto train. I love it. I've been smearing it on nearly every complex carbohydrate I can think of.
Including this.
This is... so good. As if I needed another reason to like steak. Steak AND pesto? Sheesh...
Eat this. Now-ish.
I bought a ton of basil and went to work. The first batch... well, that didn't go so well. Curses for trying to liven up a classic pesto recipe with a little creative pizazz! Whatever I ended up throwing in that bowl did not mesh with the rest of the ingredients. I would describe that first bite as "jarring".
After gagging on green goop, I went outside and washed my car. I was thoroughly disgusted with the idea of being in a kitchen and making more green goop.
Twenty-four hours and a half of a bottle of red wine later, I tried it again. This time, I went for classic pesto. I didn't even know what that meant or what it would taste like, but it had to be better than what I made before... [insert dry heaving at the mere thought of green goop.]
This time, it worked. I'm on the pesto train. I love it. I've been smearing it on nearly every complex carbohydrate I can think of.
Including this.
This is... so good. As if I needed another reason to like steak. Steak AND pesto? Sheesh...
Eat this. Now-ish.
Steak & Pesto Fettucine
1 lb. steak
1 lb. fettucine noodles
Pesto
(adapted from Sunset)
1 cup basil
10 garlic cloves
3/4 cup Parmigiano-Reggiano cheese
1/2 cup toasted pine nuts
1/4 cup fresh minced parsley
1/3 cup olive oil
Boil water and cook pasta. Strain.
Grill steak to your own personal level of "doneness".
Combine all of the pesto ingredients in a food processor and puree. Toss the pesto with the fettucine noodles. Drizzle extra pesto over the top of the steak. Season with salt and pepper.
Listening to: Blake Shelton - Over
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