The BEST Pesto

I feel like I'm getting ready to reveal the finale to Dan Brown's The Lost Symbol  instead of simply sharing my friend's house keeper's recipe for pesto. It's so good and anyone who has had it would love to get the recipe.

And now here's your chance!

The fact is, in the small  military circle that is here, Rosa's pesto is famous. It's so yummy and "Wow!" inducing. Our book club once went ga-ga over it.

What's the secret?

Compared to the recipes I've used in the past, her special twist is using both Parmigiano Regiano and Pecorino Romano. I've typically only used Parmigiano. She also uses only the best cheese, the highest-quality extra-virgin olive oil (only  extra virgin Rosa specified), and gorgeous Italian basil. Rosa also is a super nice person, with a big heart, and I swear she infuses the pesto with good vibes.

   

Look, the Italian flag! Rosa's white shirt, red apron and the green basil

One thing you will notice is how incredibly grassy green the pesto is, almost glowing neon-like. The iodized salt from Sicily she uses is the key, doing secret science to keep the finished results as green as the pretty basil that's the corner-stone of pesto. 

Speaking of basil, Rosa hand-counts the leaves (how quaint!), and I loved how she "Sshhh" us so we wouldn't interupt her under-the-breath counting. "Uno, due, tre... Cento!" She also gently cuts them with kitchen scissors after giving them a bath three times, to rid the leaves of any clinging dirt.

And on the topic of extra-virgin olive oil, Rosa once again helps us all out by buying in bulk an excellent brand - Olio Carli - that she "takes orders for" on a regular basis. We get it for a bargain that way. (See the gorgeous bottles below. You can buy it on Amazon here, and read a review here.)  

Rosa’s Pesto 

1.5-2 Tsp. Sale Grosso (iodized sea salt)

1 1/3 c. Parmigiano Reggiano (fresh, grated)

1 1/3 c. Pecorino Romano (fresh, grated)

100 fresh basil leaves

3 ½ c. good quality olive oil

1.5-2 TBSP. Pinoli Scelti (pine nuts)

3 large, fresh garlic cloves (or 4 small) 

1. Soak in cold water and rinse basil (try and remove the stems).
2. In food processor, combine garlic, pine nuts, salt, and basil.  (You might need to add ½ c. of the olive oil to get it moving in the food processor).
3. Add Parmigiano and Pecorino to food processor.  Pulse until well mixed.
4. Add remaining oil.
5. Fill containers, but wait for about 30 min. before covering with lids.

 *One batch filled about 8-10 mini-containers. We froze the extras.

It was a joy to learn Rosa's recipe, to be in my good friend's Laura's kitchen, on a sunny afternoon, the kids running around in the living room trying to keep baby Parker entertained. Or more like keeping their water bottles away from his cute hands! Thankfully, my friend Laura has more Disney movies than your corner Blockbuster (do they still exist in the States???), so the kids were quite content. Well, the plate of cookies Laura prepared for them was probably what really made them happy.

Me, I was happy to finally try the great cook Laura's wonderful tomato/feta cheese/phyllo dough baked appetizer. Now that's another recipe I need to get! (Laura's full of great ones.)

   

Because even a simple afternoon cooking with friends is extraordinary here in Italy, I thought I'd share a few pics I snapped out my window on the descent down from Laura's house on the mountain.

The Solfatara, next door to Laura's house.

Funny note, both Laura and I dressed in clothes with green - her striped shirt and my green pants. I think we were anticipating good green pesto when we dressed! 

Comments

[Laura]

Perfect post on our day of pesto :) I love how when you write, it seems musical and perfect...made me re-live a great day and thanks for the shout-out! PS- I wrote out that greek pizza recipe and will bring it by!

~Laura

[maree]

Hi, the Pesto recipe sounds great, will keep in mind for "next" time I make pesto. German friend gave me recipe for her Beesting cake, with warning how long it took. Took me 4 1/2 hrs but was worth every minute! Hope all are well