Pesto
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 large
Cloves Of Garlic1.5 cups
Basil Leaves (fresh)2 cups
Extra-Virgin Olive Oil1
Salt1 cup
Olive Oil1 cup
Onion (chopped)1 cup
Carrot (diced)1 cup
Celery (diced)1
Bay Leaf1 sprig
Thyme4 cups
Beef Stock2 cups
Potatoes (diced)2 cups
Zucchini (diced)2 cups
Savoy Cabbage (shredded)1 cup
Pasta Shells (small)Directions:
1
In a food processor or blender combine garlic, basil leaves, grated Parmesan
2
With the motor running drizzle in the olive oil
3
Transfer to a bowl and season to taste with salt and pepper
4
Serve with Classic Minestrone Soup
5
In a casserole heat the olive oil
6
Add the onions and cook until golden, about 5 to 7 minutes
7
Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes
8
Add the beans, bay leaf and thyme and toss for 1 minute
9
Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste
10
(Careful with the amount of salt since Parmesan rind will add a salty flavor
11
) Bring to a boil, reduce heat and simmer for 1 hour
12
Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender
13
Finally, add your pasta and cook, covered, for about 10 minutes
14
Season to taste with salt and pepper, ladle into bowls and serve