Corn-Basil Pesto

anatomy and physiology essay https://lynchburgartclub.org/essay-on-make-in-india-in-hindi-language/ how to check ipad icloud status using serial number see url follow url guidelines on writing a first quantitative academic article http://mce.csail.mit.edu/institute/mechanics-of-materials-homework-help/21/ healthy men viagra offer here lab reports template source link custom custom essay editor services for mba viagra in chinese how to write a community service essay go to site https://www.hsolc.org/apothecary/levitra-macksburg/98/ levitra brookville pay it forward essay help go help with literature review natural viagra india https://teleroo.com/pharm/generic-viagra-generic-meltabs-viagra/67/ go decision making paper click here interpersonal communication essay https://lynchburgartclub.org/essays-study-abroad/ https://nyusternldp.blogs.stern.nyu.edu/how-to-type-a-paper-on-my-ipad/ click http://hyperbaricnurses.org/14817-superforce-viagra/ source creative writing aqa past papers Our all-time favorite pesto, this guy’s got a creamy sweetness that comes from the fresh corn and a tanginess from a little Parmesan cheese! It has a thick texture that is more substantial than an all-herb pesto. Serve it in pasta, or atop some crispy toast as an appetizer, or slap it on a sandwich.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 2 ears of corn, roasted in husk and then cut off the cob
  • ½ cup freshly ground Parmesan cheese or Parmigiano Reggiano cheese
  • 2 cups of fresh basil leaves
  • ½ lemon, zest + juice
  • ¼ cup olive oil (you may need a bit more or less, depending on consistency)
  • salt and pepper to taste
  1. Preheat oven to 400° F.
  2. Roast corn in husk for 20 minutes or until kernels feel soft to touch. Let cool, shuck and cut off the cob.
  3. In a food processor, add corn and basil, pulse until a thick puree. Add Parmesan cheese, lemon zest, and lemon juice. Pulse again until a thicker paste is made.
  4. Open lid while processor is on and slowly add olive oil. Make sure you don’t add too much, you want it to be a nice, thick, rich consistency. Once incorporated, taste and salt and pepper to taste.

If you’re using this for a spread on toast or on a sandwich you may want a thicker consistency. If you’re using this for a sauce with pasta or in a salad dressing, you may want it a thinner, more liquid consistency. This is easily done by adding in more lemon juice and/or a little bit of water. Or if making it with pasta, use some of the left over cooking water from the pasta.

This pesto can be kept, sealed in a jar, for up 2 weeks.

View Comments