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To My Nonno – Traditional Italian Pesto

September 20, 2010
Home » All Recipes » Appetizers » Dips and Spreads » To My Nonno – Traditional Italian Pesto

Arturo Costantino

Me (in Nonno’s lap) & My Sisters in Maine

Yesterday afternoon, my Nonno (grandfather in Italian) passed away from a heart attack.  My parents were in Florida visiting him when it happened, I was here at home.  Even though he hasn’t been doing well lately, it still wasn’t expected to happen so suddenly.  And as one usually feels in these situations, I wish I had had the chance to see him and say goodbye.

As a mini-tribute to him, here are a few memories and tidbits about him, I will never forget:

  • His love of calamari fritti, Scottish shortbread, and Peking Duck.  While they definitely don’t go hand in hand, whenever I think of these foods, I always think of him.
  • 100% Italian.  Born and bred.
  • Speaker of 5 languages.
  • Visiting his house in Maine (picture above) when I was younger, going tad pole fishing, and eating lobster.
  • The artist.  He loved carving, making antique frames, and designing houses.
  • Bouncing me up and down in his lap when I was younger.
  • The man who loved a good deal.  He loved the store Marden’s and would buy any quantity of anything if it was on sale!  He even bought my dad light-up slippers once and a brown corduroy tie!
  • Not always politically correct.  But always amusing.

And last but not least, bringing us blocks and blocks of Parmigiano-Reggiano from Italy, as well as Mason Jars full of homemade pesto.  So in his honor, and because I know he would have appreciated this meal himself, that is exactly what I made last night.

Comfort food at its very best.

basil leaves

basil leaves

pine nuts in pan

Pesto in Food Processor

Traditional Italian Pesto

Traditional Italian Pesto

Traditional Italian Pesto

Yield: 1 Cup
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 3 cups fresh basil leaves
  • 1/4 cup extra virgin olive oil
  • 2-3 garlic cloves, peeled
  • 1/4 cup, freshly grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2 tablespoons toasted pine nuts (optional)

Instructions

  1. Toast the pine nuts in a small skillet over medium heat until just fragrant.
  2. Add garlic cloves to food processor and pulse until minced.
  3. Add rest of the ingredients (except cheese!) and pulse until desired consistency.

Notes

Pine nuts are a great addition to pesto, but are completely optional. If you don’t have any on hand, they won’t be missed. It will just bring out the great taste of basil even more.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 182 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 5mg Sodium: 246mg Carbohydrates: 3g Fiber: 1g Sugar: 0g Protein: 3g
A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.
© Laura / A Beautiful Plate
Cuisine italian / Category: Dips and Spreads

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