Rick Bayless' Pesto

This is one of my favorite cookbooks--it kind of straddles the kid/grownup cookbook because although Rick Bayless cooks with his teen daughter Lanie, there's not a fruit kabob or bagel faces recipe to be found. Praise be!

My favorite pesto comes from this cookbook--it's good for kids because the cream cheese mellows out the strong basil flavor.


Bayless Family Pasta with Pesto
1/4 c. pine nuts or walnuts
3 garlic cloves
2 c. fresh basil leaves
1/4 c. lemon balm, optional
1/3 c. olive oil
1/4 c. cream cheese or fresh goat cheese
1 Tbsp. lime or lemon juice
Salt
1 lb. dried pasta
1/2 to 3/4 c. grated Parmesan cheese

1. Scoop nuts into a small skillet. Set over medium heat. Stir until nuts release toasty aroma into kitchen, about 3 minutes. Remove pan from heat and let nuts cool.
2. Place peeled garlic in microwave-safe cup and barely cover with water. Microwave on high power for 1 minute. Scoop garlic out of water with spoon. Allow to cool.


3. In a food processor, combine cooled toasted nuts, basil leaves, lemon balm if desired, olive oil, cream cheese, lemon juice and 1/2 tsp. salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor.
4. Boil pasta, reserving 1/2 cup cooking water. Pour reserved pasta water into food processor and turn on to thin the pesto. Mix pesto with pasta. Sprinkle on half of the grated Parmesan. Divide onto plates and sprinkle with remaining Parmesan. Serves 4 as a main course.

Lucky me, to have a Dad who keeps me supplied with fresh lemon juice from his tree.