September 30, 2010

Pesto is the Best-o

Oh goodness I don't even know where to begin with this post.

I flagged this recipe back in August to make and made it about a month later. Bacon and Corn Pesto - interesting, right?

Oh dear this did not disappoint.

First off, it's unlike any other pesto you've ever had - so get rid of every preconceived notion of spinach, basil, pine nut, walnut, watercress, etc. pesto you know and be ready to have your taste buds blown out of this world.

I posted the recipe from Serious Eats above - but you know me, I did have to make some alterations for cooking ease and convenience.

This meal is filling, full of dynamic flavor combos and textures. It's creamy, crunchy, delicate and a bit of perfection in every single bite. It tastes rich and luxurious without the fat and is really full of summer flavors - but would be great year round in all honesty!

I know it sounds out there, but make it - and make it fast! It was by far one of the best meals we'd made in a while and we both agreed that it goes on the menu a few times a year.

Pasta with Bacon and Corn Pesto


serves 4

  • 4 slices bacon cut in to pieces
  • 4 cups frozen corn kernels
  • 1 large clove garlic, minced
  • salt and pepper to taste
  • between 1/4-1/2 cup grated Parmesan
  • 1/3 cup pine nuts, toasted
  • 2 T extra-virgin olive oil
  • 1 box pasta pasta
  • 3/4 cup slivered basil leaves


  1. In a large skillet, cook the bacon pieces over medium-low heat until chewy and beginning to crisp and the fat has rendered into the pan, about 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

  2. Add the corn and garlic to the skillet and toss to coat in the fat. Add a couple pinches of salt and pepper (I did not add salt - enough sodium from the bacon and cheese) and cook until the corn is just tender, about 5 minutes. Reserve 3/4 cup of corn, then scrape the rest into a food processor. Add the pine nuts and Parmesan and pulse to combine. Add the olive oil with the machine running and blend until almost smooth. Add some water if necessary to smooth it.

  3. In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining.

  4. In the pasta cooking pot, combine the cooked pasta, corn pesto, reserved corn, most of the basil, and 3/4 of the bacon (instead of mixing it in, we just topped with bacon). Over low heat, toss to combine, adding some of the reserved pasta cooking water until the sauce comes together and coats all the noodles. Season to taste with salt and pepper (again no extra salt- it won't need it!).

  5. Divide the pasta among bowls and top with remaining basil, bacon, and freshly grated Parmesan cheese, if desired. Serve immediately

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