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Nonno's Pesto Sauce Recipe

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This recipe for Nonno's Pesto Sauce is from The Ruff Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c firmly packed basil leaves
1 1/2 c olive oil
4 cloves garlic, minced
1 tbsp salt
1/4 c pine nuts
Directions:
Directions:
Cut stems from basil leaves. Rinse and pat dry. Put all ingredients in a blender and blend until smooth. This will make approximately 1 3/4 cups of sauce. Use 6 to 8 oz canning jars to fill with sauce to freeze and use later. One jar will be plenty for one box of pasta (up to 16oz). When you pour the sauce into the jars, leave a little space at the top of the jar - a little less than 1/4 inch. Pour a little olive oil on top of the sauce to help prevent sauce from darkening.
Personal Notes:
Personal Notes:
My grandfather would grow his own basil and make a lot of jars. He would wrap the jars in newspaper and our freezer would be stocked with pesto sauce. I believe my godfather, John Righetti, also contributed to this recipe. When you want to use a jar, you just defrost the jar, pour off a little bit of the oil. Now, I just use the sauce directly on the pasta, but my mom would make a creamier version of the sauce before adding to the pasta. Creamy variation: Pour sauce into a saucepan. Add 1 cube of butter and 1/2 cube of cream cheese. Melt down and stir then add to pasta.

 

 

 

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