A Traditional Italian Pesto Recipe

Carol Mack shares a traditional Italian pesto recipe that uses fresh ingredients from the garden.
By Carol Mack
August/September 2002
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Try this traditional Italian pesto recipe over pasta.
PHOTO: LYNN KARLIN


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If you've never tried a traditional Italian pesto recipe for pasta, you're missing out on a fabulous flavor combination. Basil is one herb that loses some of its flavor when dried, so pesto is a great way to capture that unique fresh basil taste.

To make pesto, start with a couple of big handfuls of fresh basil leaves, plus some parsley if you have it. Chop the herbs in a food processor or blender along with a few cloves of garlic, 1/2 cup or so of pine nuts (walnuts also make a fine substitute) and enough olive oil to blend everything together. You can add the final ingredient, Parmesan cheese (about 1/2 cup), or wait and add it when you use the pesto.








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