How many of you ENJOY a good plate of PESTO from time to time?
Being married to the THE ITALIAN he will make a BATCH for the coming year and freeze it.
The box arrives from the fields………..
Then WE meticulously pick all the leaves off.Be sure not to get a stem or the FLOWER.The flower part of the basil is BITTER.So, that’s a NO NO says the 100% ITALIAN.
This takes about an hour and a half……..depending upon how many hands you have helping.
Here he is at WORK.You would NEVER know HE had his GALLBLADDER taken out the day before………….thats a FLOWER in his left hand.A NO NO!!!It willNOT go into the bowl of BASIL………..once all the BASIL is de~stemmed it then goes into the KITCHEN SINK for a good wash.
Some BASIL SITTING PRETTY!
Once the Basil is washed the process begins………..by using a lettuce spinner to get the water out of the leaves.We do this at least THREE times with each batch.
I DRESSED for the OCCASION!Can you spy my BOOT on my right foot!TENDENTIOUS………SIX WEEKS with this lovely black boot!
The BASIC’s for the ingredients……….
1 Cuisinart full of Basil leaves (2 big handfuls)
1 teaspoon SALT
1 ++ Teaspoon RED PEPPER FLAKES
2/3 cup PINE NUTS = 3 ounces
1 1/4 cup WALNUTS that have been shelled and halved = 5 ounces
4 large GARLIC CLOVES
1 1/3 cup OLIVE OIL
Put all ingredients in the CUISINART and MIX until a green smooth puree appears.Dip finger in to taste.Add more salt or more RED PEPPER to your liking.That ++ means MORE If YOU like HOT!
The GREEN PUREE………
The FIRST BATCH of the day……….you see WE make it for a YEAR’s supply so many BATCHES are made.I lost track but maybe one of our SOUTHERN BELLES can help with that answer!As Jill was on the washing and ingredient PATROL.She might have an idea?
Our Helpers yesterday in the process of PESTO MAKING!A BIG help and they even did another RUN to COSTCO for more NUTS!
Just one more stir to mix up the batches……………
Then we have the PACKAGING…………for the GIRLS………. FRENCH glass jam jars.
For our HOME we store in plastic cups that are housed on shelves cut by THE ITALIAN to stack in OUR freezer.This is such a HANDY item to have if one is at a loss for dinner or TOO tired to cook……….GO TO FREEZER AND GRAB A PESTO!
You do get HOW BIG this bowl is……………..RIGHT?
The making of the PESTO for storage in the FREEZER.Each cup can feed about 10 people.For our home we use just a little for the two of us then what is EXTREMELY IMPORTANT is to cover the left over with OLIVE OIL before putting the SARAN WRAP back on the plastic cup.
Once he fills the cups he taps them on the counter to settle………..
Then I added olive oil to the TOP of each cup.To cover the PESTO.
If the PESTO isNOT covered it turns BLACK and will then mold up.
Pesto lasts a long time like two months in the refrigerator if you cover with olive oil and saran wrap CORRECTLY the top.
The PATIENT was already moving………..remember he had surgery the DAY before and wasNOT to lift anything!Off to the FREEZER they GO!
This year WE made petite vessels for TWO.Just a few………..
Another secret I learned living in ITALY is if one doesNOT have enough PESTO for the people at the meal add WHIPPING CREAM to what you have.It will make for a CREAMER SAUCE.
DO ADD ROCK SALT TO THE WATER BEFORE PUTTING PASTA IN!!!
By all means doNOT forget the PARMIGIANO CHEESE on TOP.
One more thing……..when you dump the PASTA into the COLANDER empty the pasta back into the pot and ADD OLIVE OIL mix well then ADD your PESTO!
BUON APPETITO!
I have a couple of announcements NOW!
I will be joining a GROUP of REAL DECORATORS this FRIDAY for a BLOG POST!
The SUBJECT : HOW TO MAKE A BEAUTIFUL BED!
PLEASE CHECK OUT ALL the PARTICIPANTS below.
I fear I may BE IN ABOVE MY HEAD on this!
LAST ANNOUNCEMENTS………. Blog is HERE to stay for awhile.I THANK YOU for ALL YOUR COMMENTS and EMAILS!YOUR CONTESSA NEEDS YOU MORE then YOU NEED HER!
AND LAST…….MY BOYS……..this SUMMER…….with their DOGS!I just had to SHARE!
Kristopher and Butters completed CIRCUS SCHOOL.Butters was a STAR…..I think!
Nicholas,with his TWO BOXERS in a RESCUE boat with TWO GERMAN SHEPARDS.
Doing what BOYS DO!
I AM SO PROUD OF BOTH BOYS I COULD BURST!
FYI………These TWO BOXER DOGS are the PARENTS of BUTTERS who went to CIRCUS SCHOOL.
IN A NUT SHELL………MY GRAND DOGS!
XOXO
Lynne says
Contessa!!!!!!!!!! Thank you for sharing your family’s recipe with us. I am so inspired!
Sending you and THE ITALIAN prayers and wishes for speedy healing!
~Lynne
w/L
contessa says
THANK YOU LYNNE……………….let me know if you whip up a batch!
Karena says
Elizabeth, I love, love pesto and I so appreciate you sharing this great recipe with us, delish!!
xoxo
Karena
The Arts by Karena
Painting Central Park
contessa says
HAPPY to ACCOMODATE your TUMMy’s desire!
XO
classic•casual•home says
WOW. I learned so much about making pesto from you! The tip about putting the olive oil on top! Can’t wait to try your recipe and hopefully enlist my husband’s help. Our freezer is too small for a YEAR’S worth though.
Thanks….see you Friday!
Mary Ann
contessa says
The recipe is for one small batch, so give it ago.My guess is you will not have much left after a week or two!
Jennifer says
Thank you for sharing your authentic Italian recipe!! I had no idea about the olive oil, Saran Wrap on top!!! That’s an enormous bowl of Pesto!! Where do you get the plastic containers for petite serving size. GP looks amazing considering his surgery. I bet you’ll be very happy to get that boot off!
XX
contessa says
We found at BEVMO during a PIT stop for his CAMPARI!
Five more weeks…….of BOOT CAMP!
XX
Coulda shoulda woulda says
I can smell the pesto from here! i have never even thought about making a huge batch but never considered freezing it but now I might try it!
contessa says
DO IT!
That will make YOU think of me MORE Often!!!
Catherine says
I love pesto…I shall definitely try your recipe…your photos are fabulous…your husband is a busy man and no you wouldn’t think he has just had an operation!!
Enjoy 🙂
contessa says
ALWAYS A BUSY BEE this MARITO.CAN NOT sit still……………..
I hope you try his PESTO and report back in!The recipe is for a small batch……..so give it a GO!
Elizabeth@pineconesandacornsblog says
I love pesto! I cannot wait to try your recipe!
contessa says
PLEASE TELL ME WHAT YOU THINK!
Donna says
Elizabeth, I’ve heard you talk about the grand pesto making adventure, but to actually see it being done is so inspiring. I love that you now have a years worth. Worth the work I am sure! May I ask where one orders a BOX of Basil from??? I think Tom would be up for this adventure. GIAMPIERRRRRRO Looks fantastic; you’d never know he just has surgery. And YOU with your poor foot… Nothing slows you two down! Thanks for the recipe, we will definitely be making it! Xoxo, Donna (Faded Velvet)
contessa says
I would think in the STATE Of OHIO you might have basil fields???MAYBE not!
We have “friends” in the business who deliver a box full.It’s seasonal so HOP on it!Otherwise, your local grocery store PRODUCE Guy should be able to HELP!
I see you have been practicing!!!!!!!!GGG III AAA MMM PP II EE RR OH!
GOOD GIRL………..don’t lose it keep it going!
Of course you will have to CALL me once the task is complete……..NO FLOWERS and NO STEMS!
XO
RebeccaNYC says
Now THAT is a lot of Pesto!!! I usually make about 6 jam jars (Bonne Maman, bien sûr!) before summer is over and freeze them, and the apartment smells amazing while I do it. What fun to make such a large batch, there must have been a real festival feeling going on in your house! (Glad the patient is doing well…and your poor foot!!)
contessa says
Which is perfect for TWO Of YOU.WE have SONS that come for dinner then RAID the FREEZER……….its the ONE PASTA DISH I KNOW THEY CAN MAKE!
MY foot I did nothing too it just came on………which is scary to me!IMAGINE if I had YOUR JOB and had to MOVE about the stage with my voice a full throttle!At least the costume most likely would hide THE BOOT!!
THANKS FOR THE VISIT!!
Loved seeing your comment!
XX
RebeccaNYC says
oh Phooey! That is a little scary to not know how or when you injured your foot! I have been very lucky so far with my feet (which are very important in my job!) If you had my job, you would not be allowed on stage until your foot healed and your doctor was willing to write a note saying you could come back! No boots allowed!!! It’s terrible, but I guess necessary considering how dangerous a stage as large as ours is. I hope you are better soon!
Theresa says
Thank you for sharing your Italian culinary secrets! Where do you get your basil? Do you have a favorite kind of basil? And the olive oil topper… BRILLIANT! You don’t add cheese to the making, only once you serve it? I will try it your way. Ernie still keeps a jar of olive oil with chilli peppers like Giampy taught him- he puts the oil on everything. It changed his life!!!!!!
Heal and be healthy both of you. Thank you again for sharing.
Good luck with the designers. You’re gonna show them a thing or two, no doubt about that!!!!!
With love from the HOOD,
Theresa
contessa says
HOOD GAL……….NO CHEESE!Until it is done then you can sprinkle a little on TOP!
Basil we get from the RATTO BROS.in SAN LEANDRO……….we use the original Basil NO WAY would GIAMPY Use the purple one or smaller leaf one!!IT’s an expensive sauce but lasts and can be frozen which is a GODSEND when you work!The ingredients walnuts, pine nuts, olive oil all come from that LARGE STORE over by YOU!You know the one I mean where you gather PLANTS and THINK of ME when YOU DO!
Let me know…….and start with a small batch.Tell ERNIE …GIAMPY puts his hot oil on this TOO!
Pat says
This may be my favorite of your posts! All those smiles…and basil!!! And, look, you even had an opportunity to pull out those big wooden spoons from Paris. If anyone needs extra large wooden spoons it’s you and Giampiero. Now I need to go out and harvest the leaves from my basil…and put them to good use in YOUR recipe!
contessa says
TELL ME YOU MADE IT!!?
I love that YOU noticed the wooden spoons you brought to me back from PARIS!That does not sound like good english……..YIKES!I have been sitting here too long……….time to stretch my legs and BOOT!
XX
Miss Mary says
WOW! I will now add ambitious and determined to your list of adjectives. You both went above and beyond- working through the pain. Congrats on your full freezer-won’t it be a fun memory this year, whenever you eat your pesto, remembering the production extravaganza! Also so grateful you got to teach the process to your southern belles-they need the training, I think. <3
contessa says
THEY GOT IT DOWN!
A BIG HELP……………..normally it takes us almost ALL day.They arrived at 1 and were gone by 5!Sounds like all is going WELL for both of them……………XX
Sandra Sallin says
Well, let’s be honest. First you have to start off with a gem like Giampiero! That man makes everything better! Love his contraptions. Love this post and thank you for being so specific in the ingredients. I adore the idea of adding cream. Luscious!
Your sons take after you. Who else would take their dogs to circus school?
The whole post is a delight! Keep ‘um coming!
contessa says
I PROMISE!
AND YES THEY DO have a FEW of MY QUALITIES!!
XO
Libby Wilkie says
So glad I came over here to visit! That is the largest “batch” of pesto I have ever, ever seen and yes, certainly enough to last a year, with plenty to give away. Wow.
I had done a post on pesto last summer and reposted it again. What would your husband think of this one??? http://www.libbywilkiedesigns.com/2015/07/pesto-sauce-two-ways.html
For me, the sweet vermouth is fabulous. Maybe not the “real” thing, but now my family demands it. Let me know what you think, ok? In any case, pesto is one of life’s great foods!!
contessa says
HELLO LIBBY……………
I went and read your recipe it sounds DELICIOUS!But my ITALIAN would never add a few of your ingredients……….he just would say that isNOT the TRUE PESTO!But I will show HIM your recipe when I can catch him and see what he says……….MAYBE I AM WRONG!
THANK YOU for sharing……….loved your comment!Try with some CREAM next time and see what the FAMILY thinks of THAT!
Loree says
I am definitely going to make this pesto. I never thought you would use walnuts. What a treat. I love walnuts. And thanks for the step by step instructions. It makes everything so much easier. And hope your blog stays here for a long. long time as we would all miss you too much.
contessa says
YOU HAVE ME……..as I said I NEED YOU GUYS more then YOU NEED ME!
anita@letshavelunch says
I LOVE these traditions Elizabeth!!!
I love the care you take in the preparation of the basil.
I love that Giampy is the Foreman and you’re all deligated your roles!!!
I love that you use walnuts instead of pine nuts…..is that because of the region Giampy comes from?
I love that in the depths of Winter you have jars of Summer in your freezer.
I love that the boys and dogs went to circus school……….those boys beam!!!
I don’t love that you have to wear that boot Elizabeth but at least you’re at the end of summer and covered footwear is back in season. Shame its not Winter and you could get away with “it was a skiing accident”.
Thanks for your recipe…….you know I will try!!!
Ciao Bella and Best Wishes to Giampy for a speedy recovery………….he’s in fine shape already!!!
Neat xx
contessa says
He does use PINE NUTS……..and WALNUTS NEAT!
LOVE LOVE LOVE YOUR COMMENT!
I hope your ONNEE is on the mend today!!!
Thinking of YOU!
XO
Penelope Bianchi says
Just say you were “skydiving again”!!
Just landed wrong for the first time!
Beth Djalali says
Yum! I’m making this ASAP. Love how your family makes this cooking project fun and delicious!
xxoo beth
contessa says
WONDERFUL………….I hope you LIKE IT!
XO
Jo Perkins says
I just shared this blog with Seth, (hubby) who promptly said, “We are a sham.” I laughed and acknowledged our own basil plants and recall the anticipation, at the beginning of spring, of our own plans for Italian fare. I guess he summed it up in those 4 simple words.
To which I say, “Leave it to the experts!” So impressive, dear Girl.
p.s. The boot will not stay unadorned for long, I dare say! Get well fast!
contessa says
THERE IS NO WAY YOU TWO ARE A SHAM!!!!!!!!!!!!!
GIVE it a try.The recipe is for a smaller batch…………
How can WE hang sconces from the BOOT?!!
michele says
Thank you for the lesson in pesto making. I didn’t know the buds are bitter!
Sorry about the tendinitis!!
contessa says
SO< WELCOME!
Anita Rivera says
Sensational, happy, delish, over the top perfection!!!!!
contessa says
YOU are over the TOP PERFECTION!
MERCI!
XX
contessa says
VIA EMAIL:
Wonderful !! I am squashed on BART heading home now. Giampierro is amazing. He is my hero! Please give a get well quick hug for me!!
D. A. Wolf says
Wow Wow Wow! I adore pesto, and I can’t remember the last time I had any! What an amazing process you go through… holy cannoli! (Hmmm… Any cannoli recipes tucked away in your Italian kitchen?)
SO glad your hubby is doing so well so fast! (There may be magic in that pesto.)
xo
contessa says
WOW A TE…………..NO CANNOLI from me……but MAYBE I can put my hands on ONE!
THANK YOU!
Until tomorrow!
XO
Penelope Bianchi says
There is magic there; all right. I have seen it. The pesto is the product of the magic. The boys (omitted men sons) are the product of the magic. The house and its magic is the product of the magic. The Magic is these two people together. It is palpable….it is beyond….and it is so RARE and wonderful! I have experienced it. There is no other way to describe it!
Magic is real; it happens…..and it is happening every day at their house….with them; their sons (who visit now) their dogs….their cat….their garden, their house…..all of it. Complete magic!!
Just continue to believe in magic and beauty! This is proof!!!!
I adore these people with all of my heart!!!! They are the real deal!!!!
Celia Becker @ After Orange County says
WOW!!! I have never seen so much pesto! And yes, I do know how big that bowl is because I own its twin. What a great idea to make a year’s supply all at once. I usually only freeze what I don’t use each time I prepare it. By the way, I’m excited to be participating with you on Project Design! Buona Notte.
contessa says
BUONA NOTTE Until FRIDAY BELLA…………….
Lisa says
Your boys are so handsome! And that is some SERIOUS pesto-making! Sounds delicious. So sorry about all the aches and pains you two are going through right now.
contessa says
GRAZIE LISA………GRAZIE!
Jane Audrey says
Love Love this post so much – seeing Giampy in his element, you as the smiling assistant along with the girls and of course the boys and their beloved dogs.
Happy Fall Contessa, Spring has arrived here in Melbourne xxx
contessa says
WOW………….if I only knew it took a little PESTO to hear from YOU!
HAPPY SPRING to YOU!!!!BELLA!
XX
Mala says
Looks Delicious!!! I’ve leaned something new.. NO STEMS????
contessa says
AND NO FLOWERS!
XX
Penelope Bianchi says
HI! I am going to try this! Brilliant beyond! Where do I get the fresh basil? and how much do I buy?
XXOO
!!
contessa says
FARMERS MARKET should still have it for you the LADY in CALIFORNIA!TWO Big handfuls.I bet you could order a box from your produce guy too at the market…….XO
Catherine says
Love to cook and enjoyed the notes on the pesto. My question for you is .. Where can I get me one of those Italians?
contessa says
THE BEST is TAKEN!MOst ITALIAN MEN areNOT like the ONE my MOTHER FOUND for ME 30 years ago…………MOST ITALIAN MEN do not cook, clean and WORK like a dog!He is a RARE BIRD MY MAN…………sometimes he drives ME NUTS!I tell him all the time…….NO AMERICAN WOMEN would put up with HIM for long!(I consider myself EUROPEAN!!!)More on that another time!!!!!I HAVE TWO SONS!!!!!!!!!!!!!Who don’t fall far from that TREE either!XX
Glamour Drops says
Well I never, ever knew that basil flowers are bitter! Good gracious! Love this recipe without cheese – as we don’t eat dairy this is quite perfect for our household. There’s something deliciously satisfying about putting food down for winter – or a rainy day – must be the old nesting instinct.
Shall look forward to trying your version. x
contessa says
HELLO!
HOW ARE YOU?
SO< HAPPY I can PLEASE................ DO let me know!! XX
Penelope Bianchi says
exactly….it is in our DNA!!!!
Anya J says
Dear Contessa, I just found you from Cashmere lovers blog, and I absolutely adore your recipe, pesto is a fave of mine, and I can’t wait to try this at home.
Have a splendid day 🙂
Anya
contessa says
ANYA………..I have seen YOUR NAME IN the BLOG COMMENT SECTIONS!!
WELCOME……..I just took a peek at what CASHMERE LOVER HAS IN STOCK These days!TOO much to choose from!!
THANK YOU for coming and taking that HUNCH and heading over to see what I was ALL ABOUT!
Later TODAY I will be FEATURED ON DAILY PLATE OF CRAZY BLOG……………..do pop over there and see me WITHOUT MAKE UP!!!I have a feeling it will be a FUN POST!
XX
Heather in Arles says
I saw this pop up in my inbox last night right before going to sleep and knew that there was no way that I could read it then as it would get me too worked up – your posts make me so happy – and I chose wisely! 🙂
This was just a fabulous, fabulous post. It makes me want to eat pesto right this very second at 10:30 am!
I too am wishing for a speedy recovery for you both – take it easy Giampiero! And as for you, I have an idea. The first time I saw Hamish Bowles he was getting out of a cab – well, struggling to do so as I think he had a broken leg – but he had wrapped the cast in Hermes scarves! I say decorate the boot!!
Love you
H
contessa says
0MG!!!!!!!!
I have been wanting one for awhile……the SCARF.Even past a few up in PALM SPRINGS………..
BRILLIANT………and I ADORE HAMISH!
Until tomorrow………and later TODAY I will be on DAILY PLATE of CRAZY!!!
XO
Penelope Bianchi says
What a fabulous idea!!!
Wendy Barrett says
I so enjoyed seeing the process of authentic Italian home-made pesto being made from scratch!
I also love the photos of your boys with their dogs and seeing your pesto helpers in action. Such a great post!
contessa says
GRAZIE……….WENDY.I am overwhelmed by the responses that have come from this POST!
IT is a process………..MUST BE MY HELPERS and that ITALIAN and his ways!
The photos of the BOYS and their DOGS I just HAD to SHARE!
Gaylin says
We love pesto!!! We are going to try our hand at it again,now that we know the secret of olive oil drop on top!
Thanks for the inspiration!
Ps I wore one of those boots for 8 weeks. You may want to try a shoe on the other foot close to same heel height as boot. Or you then you have to see a chiropractor for 6 months to get hips back to normal !
contessa says
BINGO!
I realized that RIGHT AWAY………that is why I am wearing the “VELVET SLIPPER” another dear person pointed out!I do not wear heels and well these make me more even!They are BRAND NEW I TREATED MYSELF for my BIRTHDAY and had yet to wear them as they are FALL shoes…….but the LEFT shoe is being put to WORK already!I LOVE THAT URN ON TOP!
MANY THANKS for your input!!ONE WEEK DOWN FIVE TO GO!Or so they SAY!
XX
cindy hattersley says
I have grandogs too! I would love to come help make pesto! Next time call!! I am so thrilled that you will be joining us for Project Design! I know you will come up with something fabulous!!
contessa says
SO, happy you have confidence in ME!!!!
The LOGO works then turns to a question MARK……………..I have no idea WHY!
Another thing WE have in COMMON!
XX
tara dillard says
Freezer cups for 2…..YES !!
Boys & Dogs, luff.
Irritating being slowed by ANYTHING. Get that foot well, and your man recouperated.
XOT
contessa says
YES MADAME!
I am working on IT!
XO
Queen of trashy treasures says
Wow! That is a lot of pesto!!! We grew basil this year and since our garden is done, I was wondering what I could do with the rest of the basil. Perfect timing!!! Now this weekend we can make pesto on a much smaller scale of course! Excited to try this!
contessa says
LET ME KNOW………..hope you are PLEASED!
Penelope Bianchi says
Nothing slows down that husband of yours!! Yikes!!!
the pesto looks and I am sure is fabulous! You could sell it! (not so much fun!)
I am posting two blogs….(Yowzers!!! one about my purchase from Ellie….and one about my cousin Julia! (Child)!!) today is her birthday! I had her favorite dinner in her honor at a local restaurant…friend of hers!!
XXOO
Penny
contessa says
YOU ARE KIDDING ME RIGHT?
Julia Childs was your cousin…………….
I will be on TIPPY TOES awaiting that POST!
XO
Penelope Bianchi says
I even took pictures! The funniest ever was when you asked who the man was in my post on instagram……you are too young to know who Bob Hope is! Lucky for me to have this child as my friend!!
XXOO
PEnny
contessa says
I KNOW BOB HOPE !!!
I grew up watching his TV SHOW!!!!
THAT’s his SON in the photo or Him?
Now I need to go back and LOOK AGAIN!!
XO
Penelope Bianchi says
You must be forgetting that was 1976! That is him with a fake bald head! He even had hair! That was almost 40 years ago!!!
Dore @ BurlapLuxe says
Oh Contessa, PESTO lovées over here as well…. My daughter has intagramed our making of PESTO ! No walnuts in ours. But we do add FRESHLY grated Parmason cheese to it, then when the pasta Penne noodles are boiled and drained we add red and yellow bell pepper long slender strips that is lightly cooked and cherrie tomatoes tossed over heat with the pesto. Then we place a good serving into a wonderful shallow pasta bowl and top again with fresh grated Parmason cheese and a sprig of fresh basil for looks.
My daughters friend request this dish from me always saying it better then any fine dinning Itaian or French dish they have ever had.
I too make the pesto and stock up on it. You are so right as to a quick dinner, all it takes is 10-15 minutes to prepair if all is ready and I fromt of you, and friends think you have slaved over the stove all day.
Sometimes we through in some shrimp to the dish, and yeas it is very important to add the crushed red pepper, we happen to like it almost at that hot spicy point, but not so much so that you detect it at first bit!
This is my kind of fun, my daughter Hannah and I could so see ourselves joining in helping you to prepar the pesto here.
I love this post, so everyday living, as for the surgery of your Italian I hope he is back to feeling 100% and not over doing how he feels, being carful of scare tissue. And you my dear with that boot, the two of you have a lot on your plates.
Enjoy the pesto, your Italian needs to create his own label. Would love to see his face on each jar 🙂
Xoxo
Dore
Dore @ BurlapLuxe says
Oh I forgot to mention, come for a visit, I have not seen you in awhile, I want to share with you my vintage French velvet brocade fabric that was labeled made in France, that I hot washed and dryer… To then make this wonderful French butter velvet into 29″ long Chrstmas stockings for my shop owner clients, and of course a few in my etsy. Not being one that ever decorated around yellow, I am starting to add yellow into my home. It’s the European homes I see like yours and Mary Alice’s that has me rethinking gold and yellows.
See you when you can hobble over with that booted foot of yours 🙂
Xx
Dore
LA CONTESSA says
I WILL HOP on OVER!!!THANKS for the reminder as the email notifications do not WORK for me!DRAT!!
XX
Stephen Andrew says
I’m going to admit that I did not read the rest of the comments to see if this has already been addressed BUT…no lemon juice in the pesto?!!! I demand your Italian husband explain himself! Have I been making pesto wrong?! What a brilliant idea to make these huge batches. I wish I had thought of this. I might need to steal this idea. Guess what I do that is sooo good with my pesto from time I time? It might hurt your husbands heart to hear, but I’ve been known to add Philadelphia cream cheese! Try it before you condemn me.
contessa says
NO LEMON JUICE IN THE PESTO!
HOWEVER, ALWAYS lemon JUICE ON YOUR STEAK!!!!!!!!!
I can see how that CREAM CHEESE would ADD A WOW FACTOR, but WE could NEVER TELL HIM!!!
Our SECRET!
Leigh says
Going to try this recipe!! Love that the nuts are not just pinenuts, but pinenuts AND walnuts. and no cheese added until serving the pasta! Question: do you defrost your pesto container for the day in the frig? For a last minute meal, I am wondering what the easiest way is to defrost it. Thanks! Just want to say that I have enjoyed your blog from afar. You kept me feeling close to our East Bay home while I was away for a couple of years. Thanks! Leigh
contessa says
YES, I leave it on the kitchen counter to defrost!If time is short I have a GAS RANGE and leave it on top of the grill part as there is heat there ALL the time.If WE didNOT think a head you can dump the frozen bit into a pan on a low heat and let it melt.
THANK YOU………..LEIGH.
Try the pesto and let me know!!!
cherie says
Wow Elizabeth, my Costco Kirkland brand pesto isn’t looking so good compared to your gourmet pesto! What a fun thing to do. I love that you add walnuts too. May have to dust off the cuisinart! I’m sorry to see your boot, that’s not fun. Your sons look to be adventurous just like you. Love that they went to circus school – what next? Your husband is adorable.
XO
Cherie
http://www.stylenudge.com
contessa says
THANKS CHERIE……….he is and is a REALLY GOOD MAN!
Sorry, I did not see this comment before……………….
The BOYS well they do take after ME a WEE BIT and a lot after the HUBSTER!
SO, happy you met up with TZIPORAH!
XO
jill says
i just realized my comment didn’t post!!! ah!
we had a blast getting to learn the tricks of the trade. 🙂 i’d guess there were at least 30 batches in the food processor!
xxx
Lisa says
Love this recipe! The only thing I can from in my yard is Basil and Rosemary! We have a deer problem and they eat everything! We make pesto and freeze it and I am glad to have a great true italian recipe!