This is Mike’s recipe for fresh pesto. We’ve eaten it on linguine and fettuccine. It is marvelous! The dark green hue is quite beautiful against a light colored plate, and its fresh, nutty taste blends well with pasta. Of course it has fresh basil in it, and since I’m Italian I always think fresh herbs are a wonderful addition to any entree. Enjoy this recipe on pasta with family and friends. It’s great with a side of crusty artisan bread!

Fresh Pesto

Handful of fresh basil leaves (purchase them in the fresh veggie area of your grocer)
1/4 cup Parmesan or Romano Cheese
1/4 cup virgin olive oil
1/4 cup pine nuts or walnuts
2 cloves fresh garlic
1 peppercorn
Salt to taste

Add all ingredients in a food processor except the olive oil. Whiz ingredients on high speed while drizzling the olive in. Blend until smooth.

Note: This sauce can be used on pizza instead of tomato sauce. It’s wonderful!

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