This little concoction is what I'd like to refer to as the "Mouthgasm," which the bf invented by combining some of my favorite flavors (adapted from a recipe over at a friend's food blog, The Food Republik.) Who knew these things would blend together so smoothly and create a flavorful soup that would make Chuck Norris cry tears of happiness! This is one of my fav's that's come out of this kitchen and I highly suggest it any time of the year :)
Serves 2-4.
Ingredients
- 2 large bunches of basil
- 3-5 cloves of garlic (depending on how garlicky you like it); 1 minced, the rest whole
- 1 medium onion, half of it diced
- 1 cup walnuts
- 150 grams of grated (fresh!) parmesan
- 1 bag (750g) of frozen peas (you can use fresh if you want, but these work great)
- 3 cups chicken broth
- 2tsp oregano
- Salt
- Pepper
- Juice of half a lemon
- Butter
- Olive oil
Directions
- First, take almost all of your basil and dump it into a food processor. Add all but the minced garlic, the walnuts, parmesan, the undiced half of the onion, oregano, a couple pinches of salt, some hefty grinds of pepper, and some olive oil. Process until it comes together into a homogenous but still slightly chunky mix. Add some olive oil if you think it needs it and blend until it comes to roughly the consistency of anchovy paste. Don't obliterate it though - leave a few small chunks in there.
- In a medium saucepan, add the butter (I like to go a bit heavier than most on it, but I'll leave that up to you - at least 2-3tbsp though) and then toss in the onion and minced garlic. Sweat them over medium-low heat until soft.
- Add the peas and continue to sweat them until they are thoroughly warmed through. Then add the chicken broth and turn up the heat until it is just barely simmering.
- Then add your pesto mixture (if you have leftovers it is FABULOUS with crackers) and lemon juice, then stick blend it until smooth.
- Make a chiffonade of the leftover basil leaves and use with some parmesan as a garnish.
- Bon ap!
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| Mmmmmmhm! |
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