"a sauce consisting of usually fresh basil, garlic, pine nuts, olive oil and grated cheese"
First of all, I love all things with a sauce.I think it generally makes dishes more interesting, most of the time. Pestos, in general, are just marvelous. Jalapeno, cilantro and tomato pestos are some of our other favorites. The definition above was interesting since I have seen a plethora of "pestos" that were not primarily made of basil, pine nuts, etc. but still were being called "pesto" (like the above examples). I’m making my definition of pesto meaning fresh herbs and uncooked veggies finely blended together to great a savory sauce. I'm just going with it:)
Anywhos, not only is this a specialty of my husbands, this pesto is a pretty accurate rendition of the previously accepted and defined pesto recipe. What we love most about it is that you can literally put this on everything: pasta, sandwiches (a fave), crostinis or add it to a salad dressing.... the possibilities are endless.
To call it a "Guenther" recipe is because both my husband and I have our specialties of the house.... several dishes that we eat a lot of that only one of us makes. This dish marries two of our staples, pesto (his) and roasted potatoes (mine).
On a side note, I know that there are a trillion recipes for basil pesto out there, but I am posting my husband's since his measurements are a lot different than most.... we find that most pestos, and dressings/sauces in general, are overly olive-oiled. To each their own:) ENJOY!
What You Need:
2 Cups Basil (de-stemmed and rinsed)
6 cloves of garlic
1.5 cups of good quality parmesan reggiano
1/3-1/2 cup extra virgin olive oil
1/3 cup toasted pine nuts
salt and pepper
1 Bunch of mini fingerling potatoes
Salt and Pepper
Put your potatoes on a baking sheet and drizzle a little bit of olive oil on top along with a good sprinkle of salt and pepper. Toss and roast in the oven, uncovered, at 400 for 30 minutes. While baking, blend all of your pesto ingredients in a food processor, salt and pepper to taste and when the potatoes are ready, add as much pesto to the potatoes as you see fit. Save the rest of the pesto for all of the other delicious meals that you now are able to make.