Pasta al Pesto

Pesto, one of the most famous Italian sauces, is made of basil, garlic, Parmigiano-Reggiano and Pecorino cheeses, olive oil, pine nuts and salt as needed. It is traditionally ground with a mortar and pestle. The word pesto is the past participle of the Italian word for “to pound or crush.” The sauce originated in Genoa, and is known as Pesto alla Genovese. Other pestos are made with spinach or arugula instead of the basil, walnuts or other nuts instead of the pine nuts, etc.

This makes a great light meal in the summer when the basil is ready. Serve with fresh sliced tomatoes with mayonnaise for the perfect compliment. For a heartier meal, serve grilled, herb marinated chicken or chicket cutlets on the side. Another option is to serve the pesto on tortellini and add a blanched vegetable into the mix, such as, asparagus or broccoli.

You might be surprised to learn that pesto’s roots stretch all the way back to Ancient Rome. Roman soldiers and citizens ate a sauce called moretum, made by crushing garlic, herbs, cheese, olive oil, and vinegar together.

How to Keep Pesto From Turning Brown: After transferring pesto to a container, pour a thin layer of olive oil over the surface. This blocks oxygen and helps preserve both color and flavor. Browning doesn’t just affect appearance. It changes the flavor, too.

If freezing, cover with oil, but freeze without cheese, then add cheese after thawing. Brian used to do this with his pesto.

If you don't have pine nuts, substitute walnuts.

2 cups fresh basil leaves
3 T. pine nuts, toasted in a dry pan
2 cloves garlic
salt and pepper
1/2 cup olive oil

1/4 cup Parmesan cheese
1/4 cup Sardo or Romano cheese
3 T. melted butter

1 pound linguini

In a blender, puree the basil leaves, pine nuts, garlic, salt and pepper, and olive oil. Add the cheeses and melted butter. Taste the pesto and adjust the ingredients to your taste - add perhaps more pine nuts, cheese, etc.

Spoon over hot linguine. Serve with grated cheese.

To freeze pesto, cover with a thin layer of olive oil.

Note: Genuine pesto is made with basil. If no fresh basil available, can substitute 1 cup spinach leaves, 1/2 cup fresh parsley, and 2 tablespoons dried basil for the fresh basil leaves. Steep the basil in the olive oil for 15 minutes.

About 10 servings