The Little Things -My life as a mom at MIT LGO MBA

Pesto - Two Ways

March 20
+4 notes

It has been awhile since I posted any cooking recipes like my pizza dough.  I’ve gained several new recipes during my time in Italy.  One of my favorite edible discoveries is red pesto - a must try!

Red Pesto and Green Pesto:  Two very versatile sauces; great plain on pasta, garlic toast, base for pizza dough.  Red pesto is a flavorful addition to meats (hamburgers, steaks, pork chops).. so I’ve heard.  I also visited Buon Appetito Cinese Ristorante Chinese Restaurant just outside of Siena in Italy, and one of the sauces served was like a red pesto mixed with chili oil!  Va bene!

Green Pesto (Basil Pesto)

from the kitchen of Kacey Fetcho-Phillips

  • 1 clove garlic
  • 1 oz chunk of parmigiano reggiano
  • 1 oz pine nuts
  • 1 bunch basil
  • Extra Virgin Olive Oil
  • Sea salt to taste, if needed

In a small food processor or blender (or mortar and pestle if you’re hard core):

  1. Add garlic, process until chopped
  2. Add parmigiano reggiano, process until chopped
  3. Add pine nuts, process until chopped
  4. Add basil leaves and an ounce or two of olive oil, blend together and stream in more olive oil until incorporated into a thick, blended consistency

Quick Fix - use another mild, fatty nut like walnuts or almonds for a cheaper and more readily available alternative


Red Pesto - Pesto Rosso (Sundried Tomato Pesto)

from the kitchen of Kacey Fetcho-Phillips

  1. Add 2-3 tablespoons of green pesto to blender or small food processor
  2. Add 7-8 Italian sundried tomatoes (Italian sundried tomatoes are much more flavorful, either dry or packed in oil)
  3. Blend together, stream olive oil into mixture until well blended into a thick mixture

Quick Fix - Use a good quality purchased green pesto to speed up this recipe

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