Fiorella's Pesto

September 17, 2014

Watch my mother and I prepare my pesto with beautiful produce from the Columbus Farmer's Market in New Jersey! Check out the recipe here

 

Fiorella's Pesto

 

  • 2 lbs of Fresh Basil

  • 1 cup of salted cashews, almond, and hazelnuts (roast at 350 for 6 minutes)

  • Juice of one lemon

  • Sea Salt to taste (keep tasting and adding throughout)

  • 1 cup Parmigiano Reggiano, good quality (can add more depending on your taste buds)

  • 1 cup of Olive Oil

  • 1 cup parsley

  • 4 cloves of raw garlic

 

Blend in small batches and taste as you go along, paste should be chunky and not smooth. Add more lemon to loosen paste

 

Uses:

  • Spread on Bruschetta or Crostini, drizzle with olive oil and shaved Parmigiano

  • Add more lemon to loosen pesto paste and add on vegetables or salad as dressing

  • Spread on bread as a condiment

  • Drop over pasta!

 

 

 

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