October Recipe
PESTO ALLA GENOVESE E CREMA DI BASILICO
OLD WORLD PESTO SAUCE
½ cup chopped fresh basil
2 tablespoons pine nuts
4 tablespoons grated Romano
Cheese
4 large garlic cloves
1 cup olive oil
1 teaspoon coarsely chopped fresh parsley
½ teaspoon salt
Half & Half (optional)
Combine all of the ingredients in blender and blend until smooth. (Makes enough for one pound of pasta).
Two ways to serve: (1) Heat large serving bowl in oven, toss pesto sauce with generous lump of butter and after butter is melted toss pasta and stir into pesto sauce into mixture. Serve with grated Romano cheese. (2) Creamy Pesto Sauce – Heat pesto sauce in small saucepan until very hot but not sticking to pan, add some half & half gradually. (Be sure not to ring to boil or it will curdle). Then toss this creamy sauce with pasta and serve.