Ingredients:
1 cup of chopped fresh Italian parsley
1 ½ cup chopped fresh basil
½ cup grated cheese (parmagiana is best)
½ extra virgin olive oil
¼ cup toasted walnut or
¼ cup of toasted pignoli nuts
1 clove garlic
¼ tsp salt
½ boiled potato (1/4 mashed) yellow potato is creamiest to use
Procedure:
Add parsley
basil
and coarsely chop
Toast the pignoli in a small skillet for a few minutes until lighty browned
Add grated parmagiana cheese, garlic, olive oil and salt
Blend together either in blender, food processor or an immersion blender. Then add boiled yellow potato
and continue blending
It is ready to serve. Pesto is served mixed in with pasta. Of course pasta “al dente.”
I made my friends a pasta that was served in the restaurant. It was pasta that was layered with a ladle of hot marinara, a scoop of pesto, and topped with spoon of ricotta cheese. We called it:
Pasta Amalfitano!
Buon’ Appetito!