SOUL OF SICILY in NOTO

 SICILIAN OLIVE PESTO

Recipe Copyright 2017 Renée Restivo.

Serves 4:

1 cup of green Sicilian olives (pitted)

1/4 cup of fresh organic parsley

6 large basil leaves

2 cloves of garlic

1/2 cup of pine nuts

1/4 cup grated pecorino cheese

Sicilian olive oil (extra virgin)

salt (to taste)
Pasta for 4 people (shape of your choice)

Put the above ingredients in a blender (or use an immersion blender or mortar and pestle). Pulse for one minute just to chop the ingredients. Then pour in just a 1/4 cup of olive oil and blend/pulse. Once the ingredients are chopped and blended a bit, pulse again. Then pour in the rest of the olive oil gradually so that the pesto combines nicely. Blend and combine, and add more olive oil until you have a nice smooth creamy pesto.

Boil the pasta shape of your choice in a large pot, save about 1 cup of the pasta cooking water. Add the pesto to a pan and place it over a low flame. When the pasta is al dente drain it, then add the pasta to the pan with a some of the cooking water, and simmer for a few minutes. Serve with grated cheese.

 

 

The above recipe is Copyright 2017 Renée Restivo. All Rights Reserved.

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