Make Your Own Pesto

The most famous of all culinary masterpieces from Liguria (the Italian Riviera region) is its basil Pesto sauce. In the area of the Cinque Terra, it is often served with the pasta, Trofie and in the area around Genoa, it is served with Trenette pasta.

Pesto derives its name from the same Latin root as the English word pestle, in reference to the sauce's crushed herbs and garlic. Many families in Italy still prepare their own Pesto using their small-leafed basil and a large marble mortar and wooden pestle. The pounding and crushing action of the pestle gives the Pesto a smooth, creamy texture and brings out the flavor of all the ingredients.

However, you can use a food processor!

What you need:
1 cup fresh basil (about 25 basil leaves)
2 garlic cloves (peeled)
2 tablespoons pine nuts
2 tablespoons Olinda Ridge Extra Virgin Olive Oil
1/4 cup Parmesan cheese

What you do:

1. Rinse and pat dry the basil leaves, if necessary.


2. Place in food processor the basil leaves, garlic, pine nuts, and extra virgin olive oil.


3. Blend for 1 minute


4. Add grated Parmesan cheese (enough to make a paste)


5. Carefully lift the lid of the blender and scrap the sides of the blender using a small rubber spatula.


6. Store Pesto in a jar in the refrigerator (or freeze) until ready to use.

Tips from my 90-year-old Genovese mother:

• Always store your finished Pesto with an extra protective layer of….your best Extra Virgin Olive Oil.


• Save small jars and freeze Pesto for those winter pasta dishes and soups.


• Try making Pesto with a mortar and pestle….just once!

Look for additional tips soon. If you can’t wait, please order a book and a bottle from Olinda Ridge or visit www.thepassionateolive.com.

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