How About The Recipe Numb Nuts?

Okay, I deserved that. I tell you that you can make pesto without oil, but not really how since I didn't supply the recipe for it.

First, this recipe will make 4 batches of pesto. I use the one and then freeze the rest in single use packages. I use regular zip lock sandwich bags for each batch and put the three into a quart freezer bag. That way I can grab one out when I need it. They thaw in no time. I will use them for adding to a tomato sauce when I am feeling lazy in the winter.

Oil-Free Pesto on Organic Gimele Pasta with Sauteed Red Onion and Criminis Topped with Diced Tomatoes. (Man that's a long name)

Fresh Basil - 4 cups of leaves
Fresh Rosemary - 1 large sprig
Garlic- 1 head roasted (directions follow)
Salt and Papper to taste
Pan toasted Walnuts or Pine Nuts - 1/3 cup (directions follow)
Green Tomatoes (or ripe yellow pear tomatoes - or soaked sun dried tomatoes)
Parmesan or Romano Cheese (or a mixture)
Red Onion 1/2 large onion thinly sliced
Crimini Mushrooms 1 cup thinly sliced
Olive oil for sauteing the onion and mushrooms

1- 16 oz pkg Organic Gimele Pasta (Or Rotini or other small thin shape)

Fresh diced tomato and cheese for garnish.

Roasted Garlic - I do mine in a toaster oven. You cut the very top off of the entire head and drizzle just a little Olive Oil on the top. Wrap in Foil and raost at 350 -375 for 35-45 minutes until soft.

Pan Toasted nuts - in a dry pan - NOT NONSTICK - heat the nuts stirring for 5 or six minutes until the oils are released.

Pesto - In a food processor add the basil and rosemary until well chopped. Add the toasted nuts after they have cooled and mix well with the herbs. Once the garlic is cool squeeze all of the cloves out and add them to the processor. Now is when you add the tomatoes. You are going for a smooth paste. It will take a different amount depending on the moisture content. Start with a little and add until the consistency is right.

Taste. Add some pepper to taste and then a pinch of salt. Add 1/3 cup of cheese and stir by hand. Taste. Is it salty enough? add a little more if necessary.

Boil water for the pasta. Add the pasta to the water.

In a saute pan add the onion and mushroom and 1 tbsp Olive oil - Really - 1 tbsp will do it. The onions will sweat and the mushrooms will feed on that. Salt and pepper the onions and mushrooms as you saute. By the time the pasta is done the saute will be as well.

Drain the pasta and ass to a large bowl. Toss in the Onions and Mushrooms until mixed. Add 4 - 6 tbsp of the pesto and toss until covered evenly.

Serve with some diced fresh tomatoes and a sprinkle of cheese.

If you use the soaked Sundried tomatoes the pesto with be the color of baby poop. It will taste great, but that is a tough color.

Be well and more soon...