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Pesto alla Genovese Print Email


1 large clove garlic
1/8 tsp. salt, plus more to taste
2/3 cup tightly packed young basil leaves
3 TBS pine nuts
1/4 cup Fontina or Fontinella cheese
Scant 1/2 cup Parmigiano-Reggiano, grated
6-8 TBS extra virgin olive oil
1 medium red potato, peeled and thinly sliced
6 quarts boiling salted water
3/4 pound linguini or spaghetti
1 1/2 cups broccoli florets
freshly ground black pepper

Place the garlic and salt to a food processor and puree. Gradually add the basil and the pine nuts, processing everything into a rough paste. (This is traditionally done in a mortar and pestle.) Add the cheeses and finally enough oil to bring the pesto to the consistency of heavy cream. Turn it into a large bowl.

Drop the potato into the boiling water and boil 5 minutes. Add the pasta and broccoli and cook until the pasta is tender but firm to the bite. Take out 1/3 cup pasta water and stir into the pesto. Drain the pasta in a colander and immediately toss it with the pesto, splashing with pasta water if needed. Taste for seasoning and serve. - The Italian Country Table, Lynne Rossetto Kasper
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