Fresh Basil Garlic Pesto Sauce with Tagliatelle Pasta

Sunday, January 04, 2015


Living in the city, you would think gardening an impossible task. Though, urban gardening is actually quite common and herbs are most easily grown. Basil is quite the aromatic herb and come summer, it can be used readily in the kitchen while cooking. After an evening of harvesting my basil plant, a simple yet filling recipe for a night in that popped into my mind was basil pesto pasta – with a twist of course, smoked garlic!


INGREDIENTS

Smoked Garlic Head
1 Head of Garlic
Pinch of Black Pepper
Pinch of Smoked Sea Salt (preferably The Salty Don)

Basil Pesto
3 Cups Fresh Basil
1 Cup Extra Virgin Olive Oil
2/3 Cup Freshly Grated Parmesan Reggiano Cheese
1/2 Teaspoon of Smoked Sea Salt (preferably The Salty Don)
1 Teaspoon of Black Pepper

Pasta
250 g of Tagliatelle 




INSTRUCTIONS

Smoked Garlic Head

Preheat oven to 400 degrees F.

Slice the head of garlic off as so all cloves are exposed, set head in a piece of foil and drizzle oil olive and sprinkle a pinch of smoked sea salt over top. Secure garlic head in foil and cover so the olive oil does not leak out. Place on a tray and into the oven for 30 minutes or until cloves are nice and soft.

Basil Garlic Pesto

Place the 3 cups of basil and smooth garlic cloves in a blender. Pour in 1 tablespoon of the olive oil and pulse until basil is blended into a thick paste. Gradually add Parmesan Reggiano cheese, smoked sea salt and black pepper. Add remaining olive oil in a steady stream while the blender is running. Continue to blend until smooth and occasionally stop the blender to scrap the sides using a rubber spatula.


FINAL

Cook tagliatelle in a large saucepan of salted, boiling water until al dente and drain well. Toss the cooked pasta in a bowl with the desired amount of the basil garlic pesto. Taste and season again, if necessary. Serve with herbed focaccia bread.

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