There's one thing I make that my boyfriend hates. It's this Pesto.
How's that for selling a recipe? First lesson in blogging ... always start out a recipe post with how much someone hates it. I should really write a book on this stuff.
And he doesn't just hate it with an mediocre intensity ... he hates it with the intensity of the fiery sun blazing down on a tiny, shell-less bug meandering across the hot baked dessert surface. In July. During the Apocalypse.
So I make it every night.
No. No I don't. I make it whenever he isn't going to be home at night for dinner, because I happen to LOVE this pesto. As does everyone else I've ever made it for. And not just mediocre love. It's the kind of love The Pope feels for God, the kind of love I feel whenever I see a picture of a fluffy kitten sleeping in a shoe, the kind of love a 15 year old boy feels for every set of boobs he sees You know. True love.
It's not your average pesto because its base is milk as opposed to oil. The result is a pesto tasting cream sauce, like an alfredo but far less rich.
I LOVE IT WITH ALL MY HEART. Phew. Had to say that.
Best thing about it? It's really easy and really fast to make. From me to you ... a quick and easy, yet delicious ... Pesto!
Ingredients
1 cup basil (packed)
1 cup parsley (packed)
3 cloves garlic
¼ cup pine nuts
½ cup parmesan cheese
1 tsp. salt
½ tsp. pepper
2 Tbsp. olive oil
3 Tbsp. butter
¼ cup flour
3 cups milk
1 tsp. salt
¼ tsp. nutmeg
1. Add basil, parsley, garlic to blender or food processor. Blend.
2. Add cheese , salt pepper and oil. Blend.
3. Finally, add pine nuts. Pulse until slightly chopped.
4. Melt butter in large saucepan. I use a nonstick pan.
5. Add flour. Cook 3 minutes without browning.
6. Kay, mine browned a little bit. Not so much to have to start over though. Add milk.
7. Whisk until it's well blended.
8. Bring to a boil. Cook gently 5 minutes.
9. Add additional salt and nutmeg.
10. Stir in basil/parsley mixture.
11. Combine well.
Like so ...
12. Serve with linguine and a side of crostini with olive oil and sea salt. Top with a few toasted pine nuts.
And I've left the best for last. The VERY best part of this pesto? You can freeze it. OH YES YOU CAN! I know ... it's a milk based cream sauce. You'd think that'd screw everything up when it comes to freezing. Nope. Not at all. So while the bounty of ingredients are fresh and plentiful (haven't said anything that Amish in a long time) you should whip up a couple of batches to have on hand for the winter.
Now ... I'm off to help raise a barn.
→Follow me on Instagram where I often make a fool of myself←
magali
My mouth is watering! I am in charge of supper for tonight (which is rare, my bf cooks in our household) so I think I might make this! I LOVE pesto in general!
magali
I made the Presto Pesto after all. It was yummy but very thick. All the noodles kind of clumped together. Do you have an idea why? Did I cook the milk and flour for too long?
My boyfriend said he liked it anyway. I medium believed him, until he got up for seconds.
I think next time I will add more garlic. I like my pesto to really taste like garlic.
Jen
On a side note, how on earth does one take a closeup photo of themselves, while using both hands to grate nutmeg?
Jen
I've finally found my final justification for buying a food processor. Also, I'm drooling.
Pete
When I first saw the picture with the pine nuts, I thought it was garlic. I was thinking, no wonder he doesn't like it... who wants to eat that much garlic?
Sandy
Awesome! It's morning here in Louisiana, and I already know what's for supper. That frees up some mental energy for the rest of the day, and, hopefully, it will redeem me to the fam for the failed tofu attempt last night.
Jill
I pinned this as well. Yum to the ee.
I can't believe he hates pesto as much as you hate brussel sprouts. ;)
Holly@loveoflifeblog
I love that you don't use heavy cream and that you use milk and flour! I'll have to try this recipe soon because I LOVE creamy pesto.
Cheryl in Wisconsin
My friend that makes the best basil pesto in our area code has a boyfriend that makes a unattractive noise any time she cooks with basil. Why is that? Is basil/pesto gendre specific?
Angela
This is similar to something I make, only I don't use flour and I add extra cheese. Because extra cheese makes everything better. But I lost the recipe and have just been winging it, so now I'll just stick with yours. I've never made a roux before, I'll feel so fancy when I do!
sue
Well, my first thought as someone who is half Sicilian was, milk? WTF? But you redeemed yourself completely when you used fresh grated cheese (of course), pine nuts (brava!), freshly grated nutmeg(smells divine) and delicious crostini. Molto bene, you can cook for me and mine anytime! I will have to try this and freeze some. Now, your boyfriend is a cutie but...what is wrong with him and this dish? Hate??? Really???
Karen
Sue - Hah! Phew. Passed the Sicilian test. :) ~ karen!
Julianna
This Sicilian girl agrees with the first one! Was so happy to see you adding the nutmeg to the cream sauce. Minus the pesto bit, that's pretty much my cream sauce for Tetrazini. I'd go make this NOW, were it not for the cabinet installers in my kitchen giving me a remodel. Not that I'm complaining. I'll have to pin to remember instead... but Geez-Louise, that sounds a LOT better than the restaurant food I've been living on while this kitchen thing happens!!!
Mary
You were up posting at midnight....I woke up at 4AM...arghhh! Bet you are sleeping, lucky you! We bought a VitaMix last week and I have lots of basil and parsley. I will sell some of my old gold so I can afford some Pine Nuts and I will be good to go! VitaMix has been here 1 week, we have made ice cream, margaritas, smoothies, limoncello sorbet....it is probably time to make something healthy! Thanks for the recipe!
Karen
Mary - Yup. I always post at midnight then ... off to bed. We've wanted a VitaMix for AGES! ~ karen
Michele
You're probably gonna hate me for this, but I'm so proud that I tell anyone who might care... I found a BRAND NEW VitaMix at a flea market for $20!!! Best deal I ever got.
My fella told the seller how much it was worth after we made the purchase and all he could say was: "leave now"
I felt bad for him, but so great at the same time.
Jen
This IS the year I am going to make Pesto. Never heard of making it with milk. Looks good. Question. After the post I see "11 comments"...but I can only see three comments. Any idea why?
Karen
Jen - I post at midnight then go to bed. I approve all the comments, so until I wake up and approve them ... the post just shows that there are 11 comments, but not the actual comments. ~ k!
Mandy Y
Another Aussie here who enjoys reading your blog ;) Perhaps I can be your replacement girl....
Great recipe by the way - loads of parsley and basil in the garden here, even in winter - the joys of subtropical Queensland!
Karen
Mandy Y - Funny ... Next to Canada and America, Australia is where I have the most readers. I wonder why? ~ k!
Mandy Y
We're all about the DIY over here......and the humour ;) Can't forget that.
Jan
My Grandmother was Canadian (Yay BC!), but really it's because you're funny, and educational (of course!)
Mindy
Um, yum. He's clearly not right in the head to hate it. Clearly.
I have a super secret tip. Not to be a secret anymore. If it's winter (or you live in Oregon) and there's no basil in the garden and you're paying out your @$$ for it in the grocery store, you can cut it with spinach. I thought of that when I saw that you used parsley, which sounds good by the way. The spinach stretches your basil dollars and the pesto still tastes exactly the same as if you had used all of the good stuff. So there ya go, your freebie of the day.
I'm 'pinning' your pesto. That sounded dirty.
Claudine
So it's true. This is Alfredo AND Pesto. Sounds like heaven. Thanks for the recipe.
Centi
That looks delicious... it's so sad my husband hates pesto, too.
Perhaps if I didn't tell him it was a pesto sauce but a totally harmless cream sauce that just happens to be green?
Kristen
This looks delicious! To be honest, I've always loved the flavor of pesto, but am not a fan of how oily it is, so this seems like the perfect solution. I'm definitely going to try this out - thank you!
Btw - I think this is my first time commenting, but I love your blog. Your humor never ceases to amuse. And your chicken coop? Holy $*%@balls, it's amazing! (and that's coming from someone who studied architecture in college - I know me some good design!) Two very enthusiastic thumbs up!
Karen
Thanks Kristen. Holy $*%@balls is exactly what I was thinking around month 2. ~ karen!
Pati
Looks DELISH, Karen ! I love all things Basil so I'm sure I can talk myself into making this in my very near future.
Julie
It looks fantastic to me! So glad I don't have any pine nuts on hand or I'd be making it right now. Of course, my bad self is telling me "Walnuts will work". I can almost guarantee I will be making this in the next 24 hours. Thanks!
Marti
Whoa. You mean now that I'm on the overnight shift, I get to read and comment FIRST? YIPPEE!!
Wish I'd read this before I bought that big butt jar of fatty-fatso pesto at Costco last week.
Karen
Marti! Hah! That's you. FIRST. I had a girl here from Australia who was FIRST all the time. Then she got engaged and mono and I never heard from her again. Here's to your health! ~ karen
Marti
I just got the overnight shift where I work, Karen, and you will be my reward for being up all night!
NOW... GO TO BED!! I guess it's all by yourself, unless the fella was just out for drinks with his guys. (Good for you for making something just for you!)
Shannon @ bakeandbloom
Ha Karen! I am back..I have been lurking around the Internet for a little while now...I actually didn't have mono....I was on masterchef Australia and technically wasn't allowed on the Internet for like 6 months so I fibbed. I have been super busy since the show and haven't gotten around to getting the blog back up and running but I am still reading you...love the coop.
Karen
ARE YOU KIDDING ME????? O.K. When will it air? I'll download the torrent! And now I'm getting incredibly suspicious! Another friend of mine has been out of commission because she said SHE had mono. This is getting very strange! Welcome back! ~ karen
Shannon @ bakeandbloom
It's just finished in Australia a few weeks ago. http://www.masterchef.com.au/video.htm?movideo_m=112210movideo_p=44681 that's a fun episode if you want to watch. So glad to be out in the real world again!
Karen
I LOVEEEEEEEEE MASTERCHEF!!! ~ karen!
Jan
Yay for Aussie Masterchef! I watched. Am fans of you both! - this is kind of weird!
Devin
I really enjoyed reading this comment thread! I also LOVE masterchef. And this pesto sauce looks delicious, I can't wait to try it.
In case your wondering why I'm commenting a bajillion years after this post went up, it's because I got a new job about a month ago which requires me to take a mutual fund exam, so I've been studying on all my time off and fell REALLY behind on my blog reading!
Karen
Shannon - I'm just on Episode 3 right now! Are there really ... like ... 80 or more episodes in this season???! And by the way, I've hosted many, MANY competition shows like this in Canada. It's kind of my speciality, :) So I *know* better than anyone how much work it is and how incredibly hard on the contestants. 18 hour days, no sleep and STRESS. Congratulations regardless of how you did on the show! It's a tough gig. :) ~ karen