Basil Pesto

Basil Pesto
(recipe compliments of my Aunt Julie)

2 cups Basil Leaves (packed)
2 cloves Garlic
1/2 cup Pine Nuts (can also use walnuts or pecans.  Toast the nuts for a nuttier flavor)
1/2 cup EVOO (extra virgin olive oil)
3/4 cup Fresh Grated Parmesan or Romano cheese (Manchego could work)
1/4 tsp Salt
2 tsp Lemon Juice
1 tsp hot water

Directions:
1) In a food processor, using the blade attachment:  Process the basil, garlic, and nuts.  Process until smooth.  You may need to scrape down the sides a few times.
2) Pour the EVOO through the shoot while the processor is running
3) Open the processor up, then add the rest of the ingredients.  Process until smooth, again you may need to scrape the sides to get it all.

Yields 1 cup.
This freezes well.

NOTES:
I made 2 batches, each using different types of basil and different olive oils.  I used DeCarlo Olive Oil with regular Basil, and then the Georgia Olive Oil with Christmas Basil.  Both are very tasty, but definitely different. 
Use Christmas Basil for a nuttier flavor.  I have not made this with Purple Basil yet, but I would love to try it.
Also, I made some pesto using fresh Arugula instead of Basil.  It turned out okay, but needed more salt and lemon juice than this recipe calls for.

How to please your man in 15 minutes

Photo Credit After our trip to NYC, we desperately needed to go shopping for groceries, so I hit Trader Joe's on the way home. As usual, I found some amazing items that weren't on my shopping list, so I treated Matthew to a delicious dinner of Scallop Linguini with Pesto in a garlic butter sauce. He practically licked the pan dry. Here is a rough recipe (I hate measuring anymore, I just cook by sight and tasting:
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1 bag of Trader Joe's Frozen Scallops (roughly $5.99)
1 pkg of Trader Joe's Garlic Basil Linguini Noodles
2 large spoonfuls of Trader Giotti's Basil Pesto (sold in a jar)
1/2 stick (or a thick slice from a brick) of unsalted cream butter
Olive Oil
Chopped Garlic
Dried Basil spice
Garlic Powder
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Instructions al la VSLane: Slowly thaw the scallops in the fridge (it says on the pkg NOT to thaw them at room temp. - and btw this is the only step that WILL take longer than 15 mins. However, once already thawed, the rest of the recipe goes QUICKLY).
Pat the scallops dry with papertowels then put into a plastic container - season with salt (I used Dulse instead of salt), dried basil, garlic powder. Mix gently with spoon.
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In skillet, add generous pour of Olive Oil and spoonful of chopped garlic - heat on low, add seasoned scallops, cook for 4-5 minutes until scallops are opaque (ie: not see-through). Add some of the butter while cooking.
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Meanwhile, in saucepan, boil water, add the linguini, cook for 5-6 minutes, turn off burner, drain water off, but keep linguini in the pan (it's hot and this helps the rest of the recipe work), add the rest of the butter, toss gently as the butter melts, but don't break the noodles. Add pesto, toss gently again.
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Add cooked Scallops to Linguini, toss gently. SERVE immediately before it gets cold.
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VIOLA! you just pleased your man in about 15 minutes (assuming he likes Scallops).