Sunday, May 17, 2009

Pesto of Science


Pesto of Science

Well well. Long time no see. I apologize for my silence this week. Seems I stepped firmly off the food blogging train when I got too wrapped up in my regular life. I was out of the house a lot of evenings this week and that meant quick, simple dinners that, while delicious, weren't worth blogging. If you want to see what else I did (redesigned our back deck, set up my garden, saw Davy Rothbart read, and got a new hair do) you can check out my non-food blog. But over here it's on with a new recipe. Finally!

The first time I ever came to the House of Science for dinner, the Man of Science made this pesto. He asked me to bring wine and bread and I was happy to oblige, though I it meant I had to call my dad in a state of mild panic and ask, "What's a good red wine? I think I might really like this guy!"

The Pesto of Science was a big hit with me, and the MoS has made it many times since then, often tweaking the recipe depending on what herbs we happen to have on hand. It is very simple to make if you have a food processor or a good blender. And you really can't beat the combination of fresh herbs and olive oil.


Pesto of Science

1 bunch of cilantro
4 cloves of garlic
salt to taste
1/2 cup pitted black olives
1/4 cup pine nuts
1/2 cup sun dried tomatoes
1/3 cup olive oil
1 package of fettuccine

Combine all ingredients except for oil and pasta in food processor and pulse to combine. Everything should be in fairly small chunks.

Add oil slowly while processor is on a low setting.

Cook pasta according to package directions.

Toss pasta with pesto and serve.

kitchen boyfriend

McSteamy! Snort.

Some Notes:

-The MoS wanted me to note that you can never have too much garlic. Anywhere. In anything.

-Fresh-ish pasta works best with this. We get the store-brand packaged fresh pasta which, while more expensive than dried pasta, tastes a lot better. I was just reading about pasta and sauce in the New York Times magazine today, and the article made the point that cooks used to see pasta as the canvas for a great sauce, but now the trend is to work on the marriage of pasta and sauce, since both can have distinct flavours and textures.

-My vegetable garden is almost a reality. Tomorrow the soil gets prepared and next week my plants/seeds go into the ground. I am so excited and a little worried that it will all go wrong. But oh, if I actually grow a bunch of my own food I will be wildly happy. And someone will have to buy me this t-shirt for my birthday.

J.

3 comments:

A said...

I agree with MoS.... You never can have too much garlic! :)
-A

Maris said...

Hehe...McSteamy :) Almost the real thing but noooot exactly!!

Cyn said...

That looks so delicious! I love olives & sun-dried tomatoes, and cilantro! Cilantro is awesome.