Pesto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 bunch parsley, 12-15 basic leaves, fresh
2 cloves garlic, 1 tsp. salt,
1 ½ cups olive oil, 1 ½ cups veg.oil (Wesson or canola)
1 c. pine nuts (or almonds)
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Directions: |
Directions:Remove stems from parsley. Separate pieces from head of garlic and remove peel. Put all ingredients into blender or Cuisinart and blend well. Makes one blender full of pesto. |
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Personal
Notes: |
Personal
Notes: This recipe came from Rose DeGregori Mylonas (Tom's aunt) of Cleveland and is described by her as "Northern Italian Pesto" (coming from the Genoa area)...an old family recipe. The pesto can be frozen and scooped out as needed, or it can be refrigerated. For a noodle dish (package of egg noodles, for instance) add two generous tablespoons of pesto. Same for spaghetti or marinara sauce.
Gayle has been making pesto, often using her own home grown basil for over 50 years long before it became popular. She made and continues to make it in large batches distributing it generously to family, friends and neighbors and sometimes to someone we just met.
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