Fresh Corn Pesto
This recipe was introduced to me via Zach’s mom and it is fantastic! I love when recipes are passed down/ shared with me. Whether it is just from one person or has been passed down for generations, you can taste the love and memories behind it. Food, Family, Friends...this is what cooking is all about. It was perfect timing for pesto making since my basil is starting to take over the garden. This pesto variation pairs nicely with linguini and then topped with crispy bacon or pancetta crumbles. The salt from the bacon/pancetta goes perfectly with the sweetness from the fresh corn. We recently had pasta so I decided to try it on top of pizza. Baked on top of pizza with bubbly cheese is undeniably good. The pizza will hardly put a dent in the amount of pesto this recipe makes, so you can try it the next night on pasta or freeze the rest!
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 onion, chopped
- 3 garlic clove, chopped
- 1 ¼ tsp salt
- ¾ tsp pepper
- ½ cup Parmesan cheese
- ⅓ cup pine nuts, toasted
- 1 pint grape tomatoes, chopped
- ⅓ cup olive oil
- 1 lb linguini or pasta of choice
- ¾ cup basil
- 6 slices bacon or pancetta, chopped (optional for topping)
Sauté onion, garlic, salt, pepper, and corn until onion is translucent and corn is tender. Transfer all but about 1 ½ cups of the corn mixture to a food processor. Add ½ cup basil, Parmesan cheese, and pine nuts. Stream olive oil into the food processor. Add the tomatoes to the corn mixture remaining in the pan and cook until tomatoes are soft.
Meanwhile cook pasta of choice until al dente or prepare pizza dough if making pizza. Reserve 1 cup pasta water. Add pesto from the food processor, corn and tomatoes from the pan, and remaining basil (chopped) to drained pasta. Add pasta water by ¼ cup until desired consistency. If making pizza, you will not need pasta water, just spread the prepared pesto over dough and bake. If desired, cook bacon or pancetta until crisp and crumble on top of dish just before serving.