One of the best pesto recipes we have, this one we found to be the optimum one for lighter pastas, and useful in soups. Add a dollop of this to commercial tomato sauce to turn it into a homemade sauce instantly.
- 2 Cups fresh basil leaves
- 2 cloves garlic; chopped
- 1/2 Cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 2/3 Cup extra virgin olive oil
- 1/4 Cup pine nuts
- salt, to taste
- black pepper, freshly ground, to taste
- In a food processor, combine all the ingredients and blend until thoroughly combined.
Comments: There are few sauces that compare with this renowned creation from Genoa. Originally, and in some places still, pesto is made with a mortar and pestle; hence, the word "pesto," which derives from the verb "pestare," meaning "to pound." Use the most fragrant basil and the best olive oil and Parmesan available.
Serve pesto over pasta or a salad, or use it as a dipping sauce or as an enhancement for vegetable soups.
Recipe Source: THE BEST OF ITALY by Evie Righter with recipes by Georgia Downard
When time constrains you and a commercial pasta sauce is to be used, adding a heaping tablespoonful of this will change the commercial tomato sauce into a delicious one, as good as homemade.
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