Jayvee and I had a LONG night working in the kitchen! Before I run you down lesson #2 (pasta and grill), check out his (insert adjective here save for “cute”) apron! It totally matched our pasta!

Pesto Sauce
I got an email early this week from Louise asking what pasta she can make on her mom’s birthday. Since red and white sauce’s already expected, I thought surprising her mom (and her guests’ tastebuds) will be nice. This recipe’s adapted from 101 Cookbooks’ How to Make Pesto like an Italian Grandmother. I didn’t want to scare my sous chef off with a mezzaluna so I used a food processor instead. ;)

1 large bunch of basil leaves, washed and dried
3 medium cloves of garlic
1 cup raw pine nuts (if you can’t find pine nuts, you may substitute this with walnuts or cashews)
3/4 cup Parmesan, loosely packed
5 tablespoons of extra-virgin olive oil

Put 1/3 of the basil leaves and a clove of garlic into the food processor. Set on “chop” setting. Once loosely chopped, add another 1/3 plus a clove and chop again. By the third time you add the basil and garlic, you should have a very fine mince that it’s juicing up a bit already. Add half of your nuts and chop again. Add the other half, chop then add half of the Parmesan cheese, and chop. Add the other half of the Parmesan cheese, set to chop but this time leave it a bit longer because you want a very fine mix. Press your pesto mix in a ramekin or bowl then cover it with olive oil.   

This makes one cup of pesto sauce that’s good for 500g. of linguine.

Suggested toppings:

• Seasoned chicken strips
  Season your chicken breast fillet with salt, pepper, and a bit of Worcestershire sauce. Pan fry. Cut into strips.
• Fried tuyo (my personal favorite)
  Remove the head and tail. Fry and cut into either small squares or very thin strips.
• Mushrooms (another favorite)
  Slice into tiny bits. Pan fry.

Grilled Porkloin
I learned this very simple recipe way back 2002 when I was studying at the San Miguel Food Group Culinary Center. I felt that it’s too bland for the Pinoy’s taste (which is very rich) so I added some rosemary and paired it with our (it used to be just “my” but Jayvee saw how I made it LOL) ”secret sauce.”

1/2 kg. porkloin chops, boneless and skinless
1/2 tsp. salt
2 tbsp. cracked black pepper
2 tbsp. ground dried rosemary
1/4 c light margarine (I prefer Dairy Creme Lite)
1/8 c heated butter
juice of a small lemon

Mix the butter and lemon juice. This is the simple version of the “secret sauce.” Set aside.

Pound the porkloin until it’s about 1/8 inch thick. Season with salt, pepper, and rosemary. Brush pork pieces with margarine and grill until cooked.

Jayvee’s finished product (he did all the cooking, plating, and shooting): 

Super full: how a guy would love to see his plate LOL

After 10 minutes