As the warm weather here in the south approaches I am excited at the thought of starting my fresh herb and vegetable garden. That thought brings me back to childhood and the fresh herbs and vegetables that continuously came from my father's garden all summer, fresh basil, tomato, eggplant. I begin to sow my seeds in pots indoors to start growing my plants that will fill my summer garden. With that I can't wait to make my first batch of Pesto. In my kitchen pesto is not just for saucing pasta. I use it for grilled fish, shrimp, chicken, vegetables....and in summer salads. Here I share with you a generational basic recipe for Pesto. My mom would make it for pasta, but because I love it so much I discovered many different ways to enhance other dishes. This makes about one cup of pesto. Save the rest in a glass jar in your refrigerator.
Pesto Genovese
Ingredients:
4 cups Fresh Basil leaves
3/4 cup Good Extra Virgin Olive oil
2-3 cloves Garlic
1/4 cup Pignoli nuts (Pine Nuts)
1/4 cup Grated Pecorino Romano Cheese
1 tsp Coarse grain salt
1/8 tsp Red Pepper Flakes
In a blender combine basil, oil, garlic, nuts, cheese, salt, and red pepper. Blend on high until it resembles a sauce. You can adjust any ingredient from the garlic to red pepper to your taste.
Buon Appetito!!
Enjoy
Lucia
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