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Pesto a la Genovese Recipe

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This recipe for Pesto a la Genovese is from Cookbook For and From Generations, 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:  
3 cups fresh basil leaves (packed into measuring cups)
1/3 fresh parsley
1/3 c fresh marjoram or spinach
3/4 c pine nuts (If not enough, use walnuts for balance of measure)
4 large cloves of fresh garlic, minced
1 c grated Italian cheese (parmesan or romano)
About 2/3 c olive oil
About 1/2 tsp salt
1/4 tsp black pepper
Directions:
Directions:
Pesto a la Genovese is a delectable and famous Italian sauce, served principally in the northern part of Italy on homemade fettuccini. This rich, unusual sauce is also served on poached and broiled fish, chicken, baked potatoes and some vegetables

I use the food processor with metal blade in place and put in basil, parsley, marjoram, nuts, garlic in and process until all is smooth. Add the cheese, process so it's blended. Drizzle in the oil while the blade is turning.
Number Of Servings:
Number Of Servings:
1 1/2 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I usually make recipe 2x and freeze part for use later. Could freeze it in Ice Cube trays so you can use 1 or 2 cubes in soups or for pasta on Pasta Wednesdays.

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