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  • Fresh Pesto

    1 vote
    Fresh Pesto
    Prep: 15 min Servings: 3
    by Stacy Coltrin
    10 recipes
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    30 years ago my husband and I had our first really good Pesto. It has become another staple in my home, I put into soups, pizza, spaghetti, pasta, grilled chicken, fish and salad dressings. It is endless. My family is from Italy and my grandfather came over and went through Ellis island at 21 years of age, with him the family Pesto recipe for pesto and hundred other family treats. We had a vineyard over in Italy, but in world war I it was burned up by the opposing army. Pesto comes out of Genoa's seafaring tradition. Sailors, fed up iwth a diet of spices during their long voyages, yearned for something fresh and green and pesto was their sauce of choice.

    Ingredients

    • 2 cups fresh picked basil leaves, take all the stems off.
    • 1/2 cup olive oil
    • 2 Tbls. pine nuts
    • 1 tsp salt
    • 2 garlic cloves, chopped
    • 1/2 cup grated Romano/Parmesan cheese, use fresh grated.

    Directions

    1. Place all ingredients except cheese into a food processor. Mix at high speed. To insure against lumping of ingredients, stop the blender occasionally scraping around the bowl sides and the fold in the parmesan/Romano cheese until it takes on a creamy texture. If serving with pasta, add a tablespoon or so of water in which the jpasta has been boiled. Makes about 1 cup, serves 2 to 3 persons.
    2. I usually triple the recipe and store in refrig. I keep 1/2 inch of olive oil on top to keep air out and mix it in when I use it.

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