#toasted peanuts

Dan Dan Noodles

Sometimes, you crave a simple, hearty dish of pesto pasta -it always takes me back to the best linguini al pesto I’ve eaten, just oustise Pompei years ago, and it doesn’t get more comforting than that!- but you don’t have Parmesan or pine nuts to make the traditional Pesto alla Genovese . Well, luckily, as long as you have fresh basil, any nuts can make a truly tasty green pesto, as this Peanut Pesto is proof! Let’s just say that if Villanelle had had the chance to cook Peanut Pesto spaghetti for Eve, You’re Mine [S02E08] would have ended differently ;)

Ingredients (makes about 1 1/4 cup):

1/2 cup unsalted peanuts

1 large garlic clove

one and a half dozen large fresh basil leaves (about 3 fluffy sprigs)

1/4 teaspoon salt

1/2 teaspoon freshly cracked black pepper

3 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

2 tablespoons boiling water

In a small, nonstick frying pan, toast peanuts over medium-high heat, shqking the pan often, until fragrant and browned. Remove from the heat, and let cool slightly.

Peel and halve garlic clove and place in a food processor along with basil leaves and stalks. Process on high speed until very finely chopped. Add toasted peanuts, and process until finely chopped as well and mixed. Scrape the sides of the food processor with a spatula, to ensure all ingredients mix well. Season with salt and black pepper, and process once more, on medium speed, gradually adding olive oil and lemon juice, until well-blended. Finally, stir in boiling water, to give Peanut Pesto a smoother consistency.

Toss al dente spaghetti or rotini into Peanut Pesto for a simple and delicious pasta dish, or spread on toast or onto a pizza crust, stir into a quiche batter, or whisk into eggs for a tasty omelette... The possibilities are endless.

Thai Noodle Salad with Peanut Sauce