Pesto is a staple for Northern Italian cuisine and a popular dish inside New York Italian-American households. Traditionally, it’s a great meal for summer time because the sauce doesn’t require cooking – but we eatit year round. Besides, after a long day of work, sometimes I just don’t feel like cooking much.
(For this recipe I used rotelle (meaning “little wheels” in Italian) shaped macaroni because I love the pesto chunks getting stuck inside the “wheel” of the pasta. )
2 cups of packed fresh basil leaves
1 cup of packed fresh parsley
¼ cup extra virgin olive oil
½ cup pine nuts
3 tablespoons of grated pecorino romano cheese
1 clove of garlic
1 lb. rotelle pasta
pinch of salt
pinch of pepper
Fill a large stockpot with water and bring to a boil. (Don’t forget to throw a pinch of salt into the water to flavor the macaroni!) Using a food processor, fit with the large blade. Add garlic and chop until fine. Add basil, parsley, pine nuts, cheese and olive oil and blend until smooth. (About :30 sec.) Set aside. When the water is boiling add your rotelle and boil for about 8 minutes or until al dente. Strain the macaroni using a colander and put macaroni back into original pot. Quickly take the pesto sauce and mix into the rotelle. Voila! Serve with additional grated cheese.