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Pesto Genovese

Making pesto with butter as well as with olive oil is not exactly traditional, but it is widely practiced by chefs, particularly those in northern Italy, and even more so on the city of Genoa, where pesto was created. You can make large amounts of this, seal it in plastic bags, and store it in your freezer to use up all your leftover basil at the end of the growing season. To serve pasta with pesto, put the pasta into a bowl after it’s been drained but while it’s still hot. Add about 1/2 cup of pesto to one pound of pasta and toss to coat.

  • 1 cup fresh basil leaves
  • 2 Tbs. chopped garlic
  • 1 stick softened butter
  • 3/4 cup olive oil
  • 1/3 cup grated Parmesan cheese
  • 1 tsp. salt
  • Generous pinch white pepper
  • 3 Tbs. toasted pine nuts, either whole or chopped
Pesto ravioli at Zeffirino: the best pesto dish of our lives.

Pesto ravioli at Zeffirino: the best pesto dish of our lives.

1. Pick through basil and remove large stems and bad leaves. Chop basil
fine in a food processor. Add garlic and
1 Tbs. water, and puree.

2. Add butter and olive oil, and process into a thick slurry. Turn the mixture into a bowl

3. Add cheese, pine nuts, salt and pepper. Stir well until completely blended.

Makes enough for a pound of pasta.

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