From the blog For Love of the Table
1 1/4 c. (200 grams) roasted corn (see note)
1/4 c. (30 grams) pine nuts, lightly toasted
1 fat clove of garlic, smashed to a purée with a pinch of salt
pinch of cayenne
freshly ground black pepper
1/4 to 1/2 t. kosher salt
3 T. olive oil
1/3 c. (30 grams) finely grated Parmesan
Place the corn in the bowl of the food processor (fitted with the metal blade) along with the pine nuts, garlic, cayenne, pepper and a quarter teaspoon of salt. Process until the corn and pine nuts are very finely chopped and have formed a paste, stopping to scrape down the sides of the bowl a couple of times. With the machine running, pour in the olive oil, processing until incorporated. Add the Parmesan and pulse in. Taste and correct the seasoning. Makes about 1 1/4 cup pesto.
Note: To roast corn, place the corn (in the husk) in a preheated 375° oven. Roast for 20 minutes. Remove from the oven and remove the husks as soon as you are able to handle the corn. Cool and cut the kernels away from the cob. A large ear of corn will produce about 1 cup of kernels. If you are using the pesto to sauce one of the two pasta recipes that follow, remember to roast extra ears of corn.
http://www.forloveofthetable.com/2014/09/pasta-with-corn-pestotwo-ways.html
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