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Categories:Viewed: 57 - Published at: 3 years ago
Ingredients
- 4 ears corn, shucked
- 4 scallions white and light green parts only, thinly sliced
- 1/2 cup pine nuts, toasted
- 1 cup Parmesan cheese, grated
- 1 cup good quality extra virgin olive oil
- 1 pound macaroni
- 1/2 cup mayonnaise
Method
- Follow our easy instructions for grilled corn on the cob, allow to cool and cut kernels off the cob.
- Transfer half the corn, half the scallions and all the pine nuts and parmesan cheese to a blender or food processor and pulse lightly to break up ingredients.
- Begin adding olive oil in a slow drizzle, and continue pulsing until you have a coarse paste.
- Transfer contents of blender to a large bowl, add the rest of the corn and scallions and mix well.
- Add salt and pepper to taste.
- Cook macaroni according to package directions, drain well and add to bowl with corn pesto and mayonnaise.
- Toss to coat, and refrigerate until ready to serve.
