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Pesto

There is pesto. And then there is pesto! If you have never learned how to make pesto, this is the way to go. Andrea's version is straight from Italy and absolutely amazing. Serve with Andrea's Gnocchi and you and your guests will think you've died and gone to heaven.

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About Andrea

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Pesto

There is pesto. And then there is pesto! If you have never learned how to make pesto, this is the way to go. Andrea's version is straight from Italy and absolutely amazing. Serve with Andrea's Gnocchi and you and your guests will think you've died and gone to heaven.

About Andrea Benatti

Andrea Benatti is originally from Modena, Italy (home of balsamic vinegar). He has brought some wonderful authentic recipes with him to America. His fantastic restaurant, Benatti , offers up fresh, aromatic and absolutely delicious Italian dishes. Named one of the 50 Best Restaurants to try in 2009, in "Boston Magazine," you will find that with one bite of Andrea's dishes you're in heaven - exactly the feeling you should get from a perfect meal.

Recipe

Print recipe

Ingredients

Makes 2 Cups

  • 1 generous handful fresh basil
  • 8 oz  pine nuts
  • 1 cup grated fresh Parmigiano Reggiano cheese
  • 2 cloves garlic, finely minched
  • salt & pepper to taste
  • 1 cup extra virgin olive oil

How-to

  1. Add basil, pine nuts, chopped garlic, Parmigiana Reggiano cheese, salt & pepper to food processor
  2. Process the mixture and slowly drizzle in the extra virgin olive oil
  3. Serve over Gnocchi or your favorite pasta

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Comments (1)

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  1. Jessie:

    Yep - we made the pesto! sooooo easy and so tasty! (May 6, 2009 11:06:32 AM)