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| Columbro Pasta with Pesto Sauce |
Preparation
1. Wash the basil leaves, dry with a clean kitchen
towel.
2. Put the garlic into a food processor and chop finely.
Stop the processor and add the basil. (Note to
traditionalists: if you were doing this with a mortar and
pestal, you would add the basil gradually, rotating the
pestal so as to extract the “basil juice” in the veins of
each leaf)
3. Add about ½ tsp course salt, followed by the
Parmigiano and the Pecorino. Finally, drizzle in the
olive oil, and add a little more salt, IF needed.
4. Cook the pasta in plenty of salted boiling water until
al dente. Strain the pasta, conserving about ½ c of the
water. Mix thoroughly with the fresh pesto, adding the
water as needed to avoid the pasta sticking or the
pesto being too dense. Serve immediately.
Buon appetito!
----------------------------------------------------
Note: it is always a good idea to start with the basil
and then add about 80% of the other ingredients to
begin with and taste the pesto as you go along. You
can always add more pine nuts, cheese, olive oil or salt
as needed. The flavors will greatly vary depending on
the flavor of the basil and your other ingredients.
Note: you can store the pesto for 4-5 days, though it
will oxidize on the outside – simply stirring it will revive
the color. It can also be frozen and used as needed at
a later time.
1. Wash the basil leaves, dry with a clean kitchen
towel.
2. Put the garlic into a food processor and chop finely.
Stop the processor and add the basil. (Note to
traditionalists: if you were doing this with a mortar and
pestal, you would add the basil gradually, rotating the
pestal so as to extract the “basil juice” in the veins of
each leaf)
3. Add about ½ tsp course salt, followed by the
Parmigiano and the Pecorino. Finally, drizzle in the
olive oil, and add a little more salt, IF needed.
4. Cook the pasta in plenty of salted boiling water until
al dente. Strain the pasta, conserving about ½ c of the
water. Mix thoroughly with the fresh pesto, adding the
water as needed to avoid the pasta sticking or the
pesto being too dense. Serve immediately.
Buon appetito!
----------------------------------------------------
Note: it is always a good idea to start with the basil
and then add about 80% of the other ingredients to
begin with and taste the pesto as you go along. You
can always add more pine nuts, cheese, olive oil or salt
as needed. The flavors will greatly vary depending on
the flavor of the basil and your other ingredients.
Note: you can store the pesto for 4-5 days, though it
will oxidize on the outside – simply stirring it will revive
the color. It can also be frozen and used as needed at
a later time.
Ingredients (5-6 people)
3 cups Ocimum Basilicum – otherwise
known as BASIL – stalks removed
2 small cloves garlic (the tradition
states 1 clove for every 30 leaves…)
½ cup Paradiso Extra Virgin Olive Oil
6 tbps Parmigiano Reggiano
2tsp Pecorino (aged variety of your
choice – Toscano, Romano, Sardo)
1 tbsp pine nuts
Course salt
500g/ 1 pack Columbro linguine or
other cut of choice
3 cups Ocimum Basilicum – otherwise
known as BASIL – stalks removed
2 small cloves garlic (the tradition
states 1 clove for every 30 leaves…)
½ cup Paradiso Extra Virgin Olive Oil
6 tbps Parmigiano Reggiano
2tsp Pecorino (aged variety of your
choice – Toscano, Romano, Sardo)
1 tbsp pine nuts
Course salt
500g/ 1 pack Columbro linguine or
other cut of choice
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