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| Pesto |
| Around Genoa, the home of pesto, curly-edged noodles called trenette are tossed with pesto and thinly sliced boiled potatoes. Pesto goes well with any long, thin pasta like spaghetti, fettuccine or tagliatelli. Aside from boiled potatoes, other delicious additions could include small chunks of fresh peeled, seeded and chopped tomatoes, finely grated zucchini or julienned sun-dried tomatoes in olive oil. |
Origin: Italian
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Ingredients:
1 1/2 cups (packed) fresh basil leaves, washed and dried
3 cloves garlic, peeled
2/3 cup COLAVITA Extra Virgin Olive Oil, or as needed
1/2 cup pine nuts or walnut pieces, lightly toasted
1/2 cup grated Parmesan cheese, preferably Parmigiano-Reggiano
Kosher salt
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Preparation:
1. Place the basil leaves and garlic in the work bowl of a food processor fitted with a metal blade. Process; using on/off pulses until the basil leaves are coarsely chopped. With the motor running, add about 1/2 cup of the oil in a steady stream. The basil should be very finely chopped. 2. Add the pine nuts and cheese to the work bowl; process with on/off pulses until the nuts are coarsely chopped and the cheese is incorporated. If necessary, add additional oil, in small amounts, until the sauce is a thick pouring consistency. Season to taste with salt. Makes about 1 1/2 cups
NOTE: Pesto can be stored in the refrigerator up to a month. Make sure there is enough olive oil floating on the surface to completely seal the pesto. If not, add oil as necessary. Pesto can also be frozen, preferably in small serving-size containers or a plastic ice cube tray. Bring the pesto to room temperature before using. Taste and adjust the seasonings.
VARIATION: Arugula Pesto: Substitute 1 cup washed and trimmed arugula for 1 cup basil. Proceed as for Pesto.
Per Serving: 234 Calories (kcal); 24g Fat (4g Sat, 15g Mono, 3g Poly); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 94mg Sodium. Food Exchanges: 1/2 Lean Meat; 4 1/2 Fat.
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