Pesto Sauce

Yield:  1 ½ pint

  • 12 fluid ounces olive oil
  • 3 ounces pine nuts
  • 6 ounces fresh basil leaves
  • 1 tablespoon garlic, chopped
  • 4 ounces Parmesan, grated
  • 4 ounces Romano, grated
  • To taste kosher salt and cracked black pepper

1.  Place one-third of the olive oil in a food processor or blender, and add in all remaining ingredients.  Blend or process until smooth.  With motor running, add remaining olive oil and continue blending until thoroughly incorporated.

Published in: on September 8, 2010 at 9:09 pm  Leave a Comment  
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Spaghetti Alio-Olio

Serves 5-6

  • 16 ounces dry spaghetti
  • 3-4 garlic cloves, minced
  • 2 ounces pitted, sliced black olives
  • 1 ½ ounces olive oil
  • 4 ounces shredded Parmesan
  • To taste kosher salt and cracked black pepper
  • Chopped fresh Italian parsley for garnish

1.  Place spaghetti in salted, boiling water.  Cook to al dente.  Strain, but don’t rinse.

2.  Meanwhile, sauté garlic in olive oil (be careful not to burn).  When spaghetti is ready, drop into sauté pan and toss with oil and garlic.  Add in black olives, and a few ounces of Parmesan—toss together.  Sprinkle each serving with fresh parsley and additional Parmesan.

Published in: on September 8, 2010 at 9:08 pm  Leave a Comment  
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