How to Make Pesto like an Italian Grandmother Recipe
(Adapted from http://www.101cookbooks.com/archives/001570.html)

1 large bunch of basil, leaves only, washed and dried
5 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan
1 tablespoons of extra-virgin olive oil

Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil “cake”. Transfer the pesto “cake” to a small bowl (not much bigger than the cake). Cover with a bit of olive oil, it doesn’t take much, just a few tablespoons.

Notes:
SALT PASTA IF YOU ARE MAKING PASTA.

Improvements:
Less garlic, more basil
Try with Parmesan cheese next time
Pan fry chicken with chicken fat+pesto+spinach
Made chicken sandwiches (wheat bread, mozzarella cheese, pesto sauce, spinach)
Let the sandwich toast in the oven at 425F

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