SOUL OF SICILY in NOTO
SICILIAN OLIVE PESTO
Recipe Copyright 2017 Renée Restivo.
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.