A Recipe for Italian Grandmother’s Pesto

Inspired by Learning Outside’s Learning Garden, sited on TLC’s Irvin Nature Preserve.

My favorite space to visit at Learning Outside’s site happens to be The Learning Garden, where rows of tidy raised beds are planted with countless varieties of tomatoes, vegetables, herbs and flowers. Gardening provides hands-on experiences that integrate science, math, nutrition, language arts and collaboration while strengthening the children’s connection with nature, conservation, sustainability and environmental stewardship.

Learning Outside, precisely!

As you can see, the basil plants in the Learning Garden are abundant, a testament to conscientious tending by the children and the warmth of the summer sun.  Grow it in your own garden or purchase at one of our Farmers’ Markets.  Basil is a culinary herb in the mint family and the highly fragrant leaves are prominently featured in Italian cooking.  I love basil finely chopped over a plate of ripe tomatoes, though with the addition of a few ingredients it becomes pesto that will elevate even an ordinary egg!

I came across this recipe in www.101cookbooks.com and knew I had to give it a try.  After all, who would doubt a recipe handed down from an Italian Grandmother?  One key to this pesto is chopping all the ingredients by hand preferably with a sharp mezzaluna.  It will keep in the refrigerator for a day or two, though is best when served soon after it is made.

Ingredients:

• 2 ½ cups of basil, leaves only, washed and dried
• 3 medium cloves of garlic
• ½ cup of raw pine nuts
• ¾ cup of freshly grated Parmesan or Grana Padano (less expensive and my preferred substitute)
• 2 – 3 T extra-virgin olive oil

 

 

Method:

Start chopping the garlic along with about ¾ cup of the basil leaves.  Once this is loosely chopped add more basil, chop some more, add the rest of the basil and chop some more.  (Grandmother did it this way, a little at a time, because some things get chopped into oblivion, while some not as much.  This encourages a spectrum of cut sizes contributing to the overall texture.)

Scrape the cutting board with the mezzaluna and chop, gather and chop.  At this point the basil and garlic should be a very fine mince.  Add half of the pine nuts, chop.  Add the other half and chop.  Add half of the cheese and chop.  Add remaining cheese, chop.  Transfer the mixture into a small bowl and stir in 2 T olive oil.  Set aside or place in the refrigerator until you are ready to use it.

Possible Uses:

• Mix with Greek yogurt for a dip for carrots, peppers, cucumbers, and celery.
• Dollop on scrambled eggs or on a poached egg on an English muffin.
• Spread on bread, instead of mayonnaise, for your favorite sandwich.
• Whisk into buttermilk for a tangy salad dressing.
• Smear on toasted baguette.
• And, of course, use as a pasta sauce.  Thin it a bit with a little pasta water.

 

Nutritional benefits:  Basil in pesto adds plenty of phytochemical nutrients that act like antioxidants.  Garlic in pesto sauce may help slightly lower your cholesterol levels, stabilize blood pressure levels and slow development of atherosclerosis.  Olive oil is a heart-healthy monounsaturated fat, which can help lower blood cholesterol, stabilize blood sugar levels and aid in blood clotting, according to Dr. Donald Hensrud with the Mayo Clinic.

 

Buon Appetito!

 

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Development & Communications Coordinator for Learning Outside www.learningoutside.org.