Oooooooh----Corn Pesto!

[The empressof all]

I make Spinach Pesto quite a bit as a pasta topper but this looks lucious!





* 4 slices thick bacon, cut into lardons
* 4 cups fresh corn kernels from about 6 ears
* 1 large clove garlic, minced
* salt and pepper to taste
* 1/2 cup grated Parmesan
* 1/3 cup pine nuts, toasted
* 1/3 cup extra-virgin olive oil
* 3/4 pound taglietelle, fettucini, or other pasta
* 3/4 cup slivered basil leaves



http://www.seriouseats.com/recipes/2010/08/pasta-with-bacon-and-corn-pesto-recipe.html?utm_source=Serious+Eats+Weekly+Newsletter&utm_campaign=0b7bd21303-Serious_Eats_Weekly_Newsletter_August_23_2010&utm_medium=email

[Phentex]

1. I could eat that whole bowl!

Yum-E!!!!!

Thanks for this.

[beac]

2. Copies and saved.

Will try this w/faux bacon or maybe w/capers instead as one of the comments suggested.

[The empressof all]

3. I was gonna do it without the bacon and the cheese

I think I might get some of the fakin bacon bits though but capers sound like a good salty alternative. The corn will make it plenty creamy even without the cheese.