Pesto Sauce Recipe


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


Add parsley
parsley 1


and coarsely chop
chop the basil

Toast the pignoli in a small skillet for a few minutes until lighty browned
toast the pignoli

Add grated parmagiana cheese, garlic, olive oil and salt
add ingredients for pesto

Blend together either in blender, food processor or an immersion blender. Then add boiled yellow potato
mix and then add cooked potato

and continue blending
creamy blended pesto

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!

pesto amailfitano

Buon’ Appetito!