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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Not your typical pesto - but outrageously delicious! This is my husband's grandmother's recipe. In 1986 it was published in a cookbook entitled *Italian Provincial Cookery* by Bea Lazzaro and Lotte Mendelsohn. Louisa was a shepherdess outside of Genoa before emigrating to Massachusetts early in the 20th century; she substituted cream cheese (more readily accessible) for sheep or goat cheese after arriving in America. Ingredients:
1/3 cup basil, chopped |
1/2 lb cream cheese |
1 cup parmesan cheese, grated |
1/4 teaspoon salt |
2 tablespoons olive oil |
2 garlic cloves, crushed |
1 cup heavy cream |
Directions:
1. Put everything, except cream, in blender or processor (or you can do it by hand, as Grandma Carbone would have done!).
2. When all is pureed, put into a bowl and gradually blend in heavy cream.
3. Serve over hot penne, small shells or some other textured pasta for the sauce to adhere to.
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