- parmesan cheese
- fresh basil
- pine nuts
- olive oil
this is one of the more involved recipes i've undertaken as it has a lot of different things going into the end dish. it was definitely a huge help to have a couple of people there to help with the cutting, chopping, fire building, and cooking.
the first step should have been to get the fire started, but sometimes beer makes you do things out of order.
we made the pesto by hand and started by chopping a whole bunch of basil and garlic as finely as we could.
next up grind down the pine nuts with a pestle. once those are done add in the chopped basil and garlic. slowly add in olive oil while grinding away.
realized we needed more basil. continue to add olive oil until the pest is the consistency that you'd like. when the pest is where you'd like it stir in the chopped parmesan.
the chicken was simple in this recipe, just salt and pepper and then into a pan and onto the fire.
tomatoes directly onto the fire.
when the water in the cast iron dutch oven was finally to a boil we put the fettuccine into a strainer and then into the dutch oven. rather than trying to strain the pasta after it was cooked this allowed us to just pull it right out.
finishing touches: cut the chicken into cubes (throw the extra to your dog because she's been watching you cook intently for the last hour), cut the tomatoes in half, add it all to a bowl with the fettuccine and pesto.
lessons learned: as always, start your fire EARLY. we ran out of daylight while waiting to get our water to a boil for the fettuccine.