Pesto
Derived from the Italian verb pestare ("to pound or crush"), we feature the traditional Genoese pesto recipe and encourage you to adapt it to your taste - arugula and hazelnut, perhaps?
Ingredients
1 cup of fresh basil
1 clove garlic
1/2 cup Parmesan cheese
1/3 cup pine nuts
1/4-1/2 cup extra virgin olive oil
Instructions
Add basil, garlic, Parmesan, and pine nuts to a food processor and slowly drizzle the olive oil until it reaches your desired consistency.
Pesto
Yield: 2-4
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
Derived from the Italian verb pestare ("to pound or crush"), we feature the traditional Genoese pesto recipe and encourage you to adapt it to your taste - arugula and hazelnut, perhaps?
Ingredients
Instructions
- Add basil, garlic, Parmesan, and pine nuts to a food processor and slowly drizzle the olive oil until it reaches your desired consistency.
Check out some of my other creations:
Recipes
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Northern Italy in a bowl! All you need is cream, lemon zest, lemon juice, some grated Parmesan, fresh basil and tagliolini (tajarin in Piedmontese) - a long, thin egg pasta, very traditional for the Piedmont region.