Homemade Pesto with Philip Erikson
A Little Bit About Philip
Philip is an Enrollment and Eligibility Manager at ClearPath.
Prior to working at ClearPath Benefits, Philip spent time working in individual insurance as a personal assistant to Josh Byrd. Now, he looks forward to diving head-first into group insurance, aiding business owners everywhere.
Philip lives with his Fiancé, Stavia, and their two cats, Mary Jane and Grenzo. They enjoy art museums and going on hikes, their favorite outdoor adventure being hiking the trails in Acadia National Park. He plays a lot of board games, especially resource management games and Magic: the Gathering.
- 3 cloves garlic, peeled
- 2 c. fresh basil, packed but not crushed. Wash first if needed.
- 1 c. nuts (traditionally, pine nuts. I use ~⅔ c. walnuts and ⅓ c. raw sunflower seeds)
- 1 c. shredded parmesan
- In Cuisinart, pulse garlic until chopped.
- Next, add 2 c. fresh basil, 1 c. nuts, and 1 c. shredded parmesan.
- Pulse until finely blended but not turned into a paste, stopping the machine as needed to push the ingredients down toward the blade. With the machine running, very slowly pour in 1 c. extra-virgin olive oil.
- Pulse briefly until fully combined, pushing ingredients down as needed. Serve immediately over warm pasta. Rotini holds the sauce especially well.
When It’s a Great Time to Go Out
Philip’s favorite place to eat out is La Casita on Bethel Road. His favorite dish that he always orders is the el Tapatio.
La Casita has a 4.0 rating on Trip Advisor.