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Genovese Pesto Recipe

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This recipe for Genovese Pesto, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Donlon
Added: Friday, July 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
50 leaves of Fresh Basil (cleaned and dried)
2 cloves Garlic
Pinch of Salt
2 T Parmesan Cheese (grated)
1 1/2 c extra virgin Olive Oil
Fettucini
1 large baking potato cut into thin sticks
1.5 cups cleaned fresh green beans
1 Tablespoon Pine Nuts
Parmesan Cheese
Pepper!

Directions:
Directions:
Place Basil leaves in a mortar along with garlic and salt. Press the leaves against the sides of the mortar with your pestle in order to melt them, without pounding them. Add, little by little, the Parmesan Cheese, and when the pesto has become a thick puree, pour it into a glass or ceramic bowl. Add olive oil little by little, stirring gently to obtain a thick paste.

Cook Pasta 3 minutes. Add green beans. Cook another minute. Add potato and cook until pasta and veggies are al dente.

Drain, reserving some pasta water. Toss pasta with and veggie mix with pesto adding reserved pasta water if necessary to thin. Sprinkle with pine nuts and extra Parmesan Cheese. Pepper!

Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can use a food processor instead of the mortar and pestle. Pulse gently and add the oil slowly. It should work just fine. The Pesto is also great on Fish, chicken or just spread on crusty bread for a great appetizer!

 

 

 

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