Traditional Italian Pesto Recipe

Note: While traditional Pesto calls for Pine Nuts, we have eliminated them for people with nut allergies.

 

Two pounds of pasta, large bunch basil, and one stick of butter, four cloves garlic.

 

 

 

 

 

What you'll need:

(For doubled recipe: 2 packages of fettuccini noodles (16 oz. each)
1 stick of butter
4 cloves of garlic
1 large bunch of basil leaves
1 1/2 cups of freshly grated Parmesan cheese
1 cup extra virgin olive oil (approximately)

Step 1: Bring extra large stock pot of water, with one tablespoon of salt, to a boil. Note: Cook each pound of noodles separately if you do not have an extra large stock pot and reduce the amount of salt for each batch to two teaspoons. Cook noodles according to package directions. Toss each batch of noodles with 1/2 stick of butter or the two packages with one stick. While the water is coming to a boil and/or the noodles are cooking prepare the other ingredients.

One and one half cups of Freshly grated Parmesan cheese.

 

 

 

Chopped basil leaves.

 

 

 

 

 

 

Step 2: Grate one and one half cups of Parmesan cheese.

Step 3: Carefully wash fresh Basil leaves, remove stems and dry them in a salad spinner or with some paper towel. Chop the basil leaves.

Pesto mixture.

 

 

 

 

Step 4: Finely chop or mince the four gloves of garlic.

Step 5: Using a fork blend the chopped garlic, basil leaves and grated Parmesan cheese together. Then add approximately one cup of olive oil until mixture resembles a sauce consistency.

Step 6: In an extra large bowl or serving platter toss the Pesto mixture with the cooked and buttered Fettuccine noodles. Serve and enjoy!

Date Published: 2007-09-05 00:00:00

Section: Food and Recipes,