Pesto allo Genovese

[Guest guest]

This is vegetarian, but not vegan. Please use rennetless cheeses.

 

INGREDIENTS

1 1/2 cups fresh basil leaves

1/4 cup pine nuts

2 fresh garlic cloves, crushed

6 tbls fresh grated Parmesan cheese [2 for recipe, 4 to serve as garnish]

1 tbls fresh grated Pecorino cheese

3 tbls olive oil

8 oz. potatoes [Yukon gold are my favorites] peeled & sliced about 1/8 " , not

paper thin, but thin

 

Salt

Fresh cracked black pepper

 

12 oz linguine or trenette [which is slightly wider than linguine, &

classic to this dish but uncommon in US stores~~~linguine works great]

 

1-1/4 cups green beans [classic in this recipe, but since I'm allergic to

string beans, I use asparagus sliced really thin, or rapini, or broccoli for

green vegetable]

 

DIRECTIONS:

 

1] Grind fresh basil leaves ~~ but set a handful aside for garnish ~~~ pine nuts

& garlic in a mortar & pestle until mixture forms a paste. Transfer to a small

bowl. Add 2 tbls of Parmesan cheese & Pecorino cheese, then slowly add oil, a

bit at a time, stirring continuously w/ wooden spoon. [This can also be done in

a food processor].

 

2] Steam potatoes, toss w/ olive oil & salt/pepper & set aside.

 

3] Cook pasta. Add the green vegetables about 3-4 minutes before the pasta is

cooked.

 

4] Drain pasta & green vegetables, but save a few tbls of the water.

 

5] Return the pasta & vegetables to pan, stir in pesto sauce & potatoes, use

reserved hot water if needed for moisture.

 

6} Serve in flat bowls w/Parmesan cheese & a fresh basil leaves on top.

I also love to drizzle more olive oil on top.