Trenette pasta seasoned with basil pesto sauce, green beans and potatoes.
Makes about 3 cups

Ingredients

1 oz (3 tablespoons) pine nuts 1 small garlic clove Kosher salt as needed 3/4 cup extra-virgin olive oil, plus as needed 8 oz basil leaves (about 4 cups loosely packed leaves) 2 oz (1/2 cup) grated Pecorino Romano 2 oz (1/2 cup) grated Parmigiano-Reggiano

Directions

In…

CIA FOODIES


Pesto

Makes about 3 cups

Ingredients

  • 1 oz (3 tablespoons) pine nuts
  • 1 small garlic clove
  • Kosher salt as needed
  • 3/4 cup extra-virgin olive oil, plus as needed
  • 8 oz basil leaves (about 4 cups loosely packed leaves)
  • 2 oz (1/2 cup) grated Pecorino Romano
  • 2 oz (1/2 cup) grated Parmigiano-Reggiano

Directions

  1. In a large mortar, using the pestle, crush the pine nuts, garlic and a generous pinch of salt with about 2 tablespoons of oil.
  2. Add the basil leaves and continue mashing the mixture and gradually adding the remaining oil until a semi-liquid paste forms.
  3. Add both cheeses at the end and mix to combine. (To prepare in a food processor, add all the ingredients to the bowl of the processor and purée just until a paste forms.) Store in a jar, covered, with extra-virgin olive oil, for up to 3 days.

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