Mama’s Genovese Pesto
is where it gets serious. In season we use fresh Basil, the leaves
only, pulverized for an hour (more, it seems) in Mama’s mortar
and pestle. Completely smooth, we add olive oil, garlic cloves, and a
small handful of pine nuts and make that into a paste. To serve, we add
more olive oil than used in the mortar. The main point is, when basil
and olive oil are put in a food processor, it’s not quite the
same. In the interest of time, it is probably more sane, however.
Whatever strikes you, think of Mama and sip some Charbono.
|2 cups fresh basil leaves||1/4 cup grated Parmigiano Reggiano|
|2 medium garlic cloves, peeled and roughly chopped|| 1 pound favorite pasta|
|1/2 cup olive oil||1/2 pound of fingerling potatoes, peeled|
|Small handful of pine nuts||1/2 pound green beans, trimmed |
While you work on the pesto bring three pots of water to boil.
you wait for the water to begin to boil, get out your mortar and pestle
and channel Mama. Pulverize the basil until smooth; add in about half
of olive oil, the garlic, and the pine nuts. Continue to mash until
smooth. Transfer pesto to a bowl and stir in remaining olive oil until
If you don’t own a traditional mortar and
pestle, you are welcome to use a food processor. Put all ingredients
into processor and pulse until smooth. Transfer to a bowl and stir in
the olive oil until smooth.
Once the water is boiling:
the first pot, salt and add in your pasta. Boil pasta to package
directions. Drain and place in serving bowl with prepared pesto. Toss
to coat the pasta evenly.
To the second pot, salt and add in
potatoes. Cook until tender, not baked potato soft, but to where a fork
enters easily. Drain and peel skins and then add to pasta.
the third pot, salt and add in green beans. Cook until tender then run
under cold water or dip in cold water to stop their cooking. Drain well
and add to pasta.
Toss pasta, potatoes, and green beans all together to coat with pesto. Sprinkle with cheese, serve and enjoy with Charbono.