Mangia, Figlie

The Recipe Collection

Pesto

 

Basic recipe:

2 cups fresh basil leaves
1 clove garlic
1/4 cup pine nuts
2/3 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/4 tsp. pepper
salt, to taste

Place basil, garlic, pine nuts, and the cheese in a food processor, and pulse on and off about 6 times. With the food processor running, trickle in the oil until the mixture is pureed. Season with salt and pepper.

 

Italian recipe:

2 cups fresh basil leaves
1/2 cup olive oil
2 T. pine nuts
2 cloves garlic, peeled and lightly crushed
1 tsp. salt
1/2 cup grated parmesan cheese
2 T. grated romano cheese
3 T. butter, softened

Place basil, olive oil, pine nuts, garlic, and salt in a food processor; mix well, scraping down the sides of the processor as needed. When evenly blended, pour into a bowl and mix in the two cheeses by hand. When well mixed, beat in the softened butter. Hint: If mixing with pasta, add a tablespoon of pasta water to the pesto to thin out.

 

 

Recipes from the "Mangia, Figlie" blog by Maria M. Boyer.
Original publish date of these recipes, October 7, 2010.