Happy Sunday!!!
Last night I made Fettuccine al Pesto with Auntie Tina’s Pesto recipe. I learned to make it as I watched her throw ingredients into a blender and create this heavenly sauce. She used a blender which you also can, but you have to make it in smaller batches. If you have a food processor, you can throw the ingredients in all at once, and the process is a lot quicker.
There are a lot of different Pesto recipes using different greens, but this is my favorite in which the main ingredients are parsley and basil.
Auntie Tina’s Pesto Recipe:
- A bunch of washed basil, about 20 stems or so, stems included.
- A bunch of Italian flat-leaf parsley, about 10 stems or so with some of the stem included.
- 9 garlic cloves (yup, lots of garlic)
- 6 2″ squares (about 1/4 lb) Pecorino Romano cheese
- 1/2 cup pignoli nuts
- 1/2 cup extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- Throw everything in the food processor except for the olive oil.
- Pulse until it becomes a thick paste.
- With the processor on, drizzle olive oil until it becomes a creamy paste.
At this point, you can place pesto in a plastic container, cover, and place in the fridge until ready to use.
You can use this as a sauce over pasta, add 3 tbs pesto to a cup of sour cream for a yummy dip, or add 1 tbs pesto to 1/4 cup mayo for a delicious spread on a ham and cheese sandwich. I would love to hear how you used it!
Fettuccine al Pesto:
- Place 1 1/2 cups pesto in a serving bowl.
- Add 1 ladle of hot pasta water that you made the fettuccine in.
- Add 1/2 lb cooked and drained fettuccine.
- Mix together.
- Serves 2 generously.
- Serve with a little sprinkling of Pecorino Romano.
Enjoy!