Pesto Genovese
(Green Pasta Sauce from Genoa)
This recipe makes enough for 1 pound of pasta.
1 Cup FRESH basil leaves (dried basil CANNOT be substituted)
pack the leaves in the cup, do not just lightly fill the cup to measure.
2 cloves garlic, peeled and crushed in a garlic press, or chopped
4 Tablespoons extra virgin olive oil (8 tablespoons = ½ cup)
1 Tablespoon water
2 Tablespoons pine nuts
1 Tablespoon butter, softened
2 Tablespoons Romano Cheese, grated (4 tablespoons = ¼ cup
2 Tablespoons Parmesan Cheese, grated
INSTRUCTIONS:
While you are working on the sauce, you can boil your pasta, Service at once or the sauce will blacken. This makes
(Green Pasta Sauce from Genoa)
This recipe makes enough for 1 pound of pasta.
1 Cup FRESH basil leaves (dried basil CANNOT be substituted)
pack the leaves in the cup, do not just lightly fill the cup to measure.
2 cloves garlic, peeled and crushed in a garlic press, or chopped
4 Tablespoons extra virgin olive oil (8 tablespoons = ½ cup)
1 Tablespoon water
2 Tablespoons pine nuts
1 Tablespoon butter, softened
2 Tablespoons Romano Cheese, grated (4 tablespoons = ¼ cup
2 Tablespoons Parmesan Cheese, grated
INSTRUCTIONS:
- Remove basil leaves from the stems and wash and dry.
- Place all ingredients in a food processor or blender and mix until smooth.
While you are working on the sauce, you can boil your pasta, Service at once or the sauce will blacken. This makes