Well, that’s not quite what Sophia Loren sang in the 1958 movie Houseboat, but it’s close, and it’s what I was humming last night, as I whipped-up one of my favorite pasta sauces.
Pesto is a simple sauce that, when made traditionally (with basil), is light, flavorful and aromatic. Admittedly, I am not from Genoa, so I’m not a purist, and I make my sauce with both basil and parsley. Both ways are delicious, so experiment, and see what you like.
Here’s my recipe for Pesto. It will yield four servings.
2 cloves garlic, minced
1 cup basil, packed
1 cup Italian parsley, packed
1 tsp. salt
3/4 cup extra virgin olive oil
1/3 cup parmigiano cheese, grated
1/3 cup pecorino cheese, grated
1/3 cup pine nuts, lightly toasted
- Place the garlic, basil, parsley, salt, oil, cheese and nuts in a food processor or blender fitted with a metal blade
- Blend to a puree and be sure not to over-grind. It’s important that pesto has a coarse texture. If the texture is still too rough, just add a touch more olive oil to blend
- Transfer to a sauce pot
- Simmer sauce on a low flame until hot, stirring occasionally.
- Serve immediately over pasta