Auntie Tina's Pesto

Happy Sunday!!!

Last night I made Fettuccine al Pesto with Auntie Tina's Pesto recipe. I learned to make it as I watched her throw ingredients into a blender and create this heavenly sauce. She used a blender which you also can, but you have to make it in smaller batches. If you have a food processor, you can throw the ingredients in all at once and the process is a lot quicker.

There are a lot of different Pesto recipes using different greens, but this is my favorite in which the main ingredients are parsley and basil.

This is how this one goes:

A bunch of washed basil, about 20 stems or so, stems included.

A bunch of Italian flat leaf parsley, about 10 stems or so with some of the stem included.

9 garlic cloves (yup, lots of garlic)

6 2" squares (about 1/4 lb) Pecorino Romano cheese

1/2 cup pignoli nuts

1/2 cup extra virgin olive oil

1 tsp salt

1 tsp black pepper

Throw everything in the food processor except for the olive oil. Pulse until it becomes a thick paste. With processor on, drizzle olive oil until it becomes a creamy paste.

At this point you can place pesto in a plastic container , cover and place in fridge until ready to use.

You can use this as a sauce over pasta, You can add 3 tbs pesto to a cup of sour cream for a yummy dip. You can add 1 tbs pesto to 1/4 cup mayo for a delicious spread on a ham and cheese sandwich. I would love to hear how you used it!

For my Fettuccine al Pesto this is what to do:

Place 1 1/2 cups pesto in a serving bowl. Add 1 ladle of hot pasta water that you made the fettuccine in. Add 1/2 lb cooked and drained fettuccine. Mix together . Serves 2 generously. Serve with a little sprinkling of Pecorino Romano. Enjoy!