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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 95.5
  • Total Fat: 7.6 g
  • Cholesterol: 7.9 mg
  • Sodium: 187.8 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Pesto dello Nonno calories by ingredient
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Pesto dello Nonno

Submitted by: CRZYLLAMA71
Pesto dello Nonno

Introduction

My Italian Grandfather (Nonno) would make huge batches of this and store it in icecube trays in the freezer. I thought there was slime in the ice machine the first time I saw it! My Italian Grandfather (Nonno) would make huge batches of this and store it in icecube trays in the freezer. I thought there was slime in the ice machine the first time I saw it!
Number of Servings: 10

Ingredients

    - Basil, 250 grams (use mixture of spicy, globe and purple thai basil for more complex taste)
    - Pine Nuts, 3 tbsp
    - Pecorino Cheese, grated, 100 grams (you can use Parmasan in an emergency, but don't dare use the pre-grated stuff!)
    -Olive Oil, 2 tbsp (1st cold press, the greener, the better)
    -Lemon juice, 1 tbsp (use fresh juice of one lemon)
    - Garlic, 3 cloves
    - 1 small pepperoncini or crushed red pepper to taste (adds nice kick)

Directions

The best way to release the aromatic oils from fresh herbs is to use a pestle and mortar. Start with crushing the garlic and then the pine nuts. Once the texture you prefer, put in main bowl. Add freshly grated pecorino cheese, and then the olive oil and lemon juice. Grind the basil mixtures in the morter until it looks like green/purple paste. Add to your main bowl and add finely minced pepperoncini or crushed red pepper.

The pesto can be be used on pastas (hot or cold), spread on a chicken sandwich in the place of mayonaise, added to soups for an herbal kick, rolled in a veal tenderloin as a rouladen, tossed with tomatoes and mozzerela cheese and of course: frozen in icecube trays for future uses.

Number of Servings: 10

Recipe submitted by SparkPeople user CRZYLLAMA71.






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