Pesto Genovese
Ingredients:
1 clove of garlic
1 cup of fresh basil leaves
⅓ cup of olive oil
⅓ cup of pine nuts* or walnuts
6 tablespoons Romano or parmesan cheese
½ teaspoon salt
Pepper to taste
Instructions:
*tastes much better with pine nuts!
**Important: do not refrigerate pesto sauce–serve at room temperature poured over ‘al dente’ pasta.
***Note: pesto sauce freezes extremely well in a ziplock bag. Just defrost and bring to room temperature and it is ready to use.
Can also use pesto sauce as a spread on a sandwich of tomato and mozzarella.
Origin of recipe: Frank Amoroso, Nancy’s brother, introduced us to pesto in the ‘80’s when he arrived at the beach house after camping at Montauk for a week. As he entered the beach house, he was holding a small plastic bag of “green stuff ” and announced that this was “dinner”! You could imagine the look on all of our faces!
1 clove of garlic
1 cup of fresh basil leaves
⅓ cup of olive oil
⅓ cup of pine nuts* or walnuts
6 tablespoons Romano or parmesan cheese
½ teaspoon salt
Pepper to taste
Instructions:
- Place the garlic and fresh basil leaves in a food processor and blend well.
- Add the olive oil, nuts, and cheese and pepper.
- Continue to blend until all of the ingredients are well blended and produce a puree consistency.
- This makes enough for one pound of pasta.
*tastes much better with pine nuts!
**Important: do not refrigerate pesto sauce–serve at room temperature poured over ‘al dente’ pasta.
***Note: pesto sauce freezes extremely well in a ziplock bag. Just defrost and bring to room temperature and it is ready to use.
Can also use pesto sauce as a spread on a sandwich of tomato and mozzarella.
Origin of recipe: Frank Amoroso, Nancy’s brother, introduced us to pesto in the ‘80’s when he arrived at the beach house after camping at Montauk for a week. As he entered the beach house, he was holding a small plastic bag of “green stuff ” and announced that this was “dinner”! You could imagine the look on all of our faces!