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Genoese Basil Sauce/Pesto

All the ingredients you need to make pesto! All the ingredients you need to make pesto!
IMG_7265 Take a stem of leaves in one hand and wipe the leaves with the other using a damp paper towel
IMG_7275 Add to the food processor the basil, pine nuts, garlic, salt and olive oil
IMG_7271 Pureed ingredients before adding the cheese. You can freeze the sauce at this point and add the cheeses at a later date when you are ready to serve the Pesto.
IMG_7282 Pour the pureed mixture into a mixing bowl
IMG_7285 Add the Parmesan and Romano cheeses
IMG_7289 Pesto ready for freezing in the ice cube trays and mini muffin tins. When frozen, pop them out and store in Ziploc freezer bags or cartons in the freezer

Pesto ready for the frig!
Pesto ready for the frig!
Dave’s basil was bountiful this year. He filled two large garden pots with 4 plants each. The leaves were not huge and since the plant was beginning to flower, I cut it all down and made five batches of pesto today. That’s about 20 cups of fresh basil leaves!

I have two other Pesto recipes posted on my blog. Today’s recipe is closest to the traditional Genoese Basil Sauce. Genoa is the city where Pesto originates. Christopher Columbus was Genovese and he carried pesto on his ships to the New World, the Nina, the Pinta and the Santa Maria. I wonder why I remember all this?

This recipe is to be made in a standard size food processor. It is an adaption of Marcella Hazan’s from her cookbook, The Classical Italian Cookbook. A well-rounded pesto is never made with all Parmesan or all Romano. Marcella and I use 4 parts Parmesan to 1 part Romano in this recipe.


4 cups fresh basil leaves, lightly wipe the leaves with a damp paper towel to clean. Basil does not like to be wet and will brown quickly. I grab a stalk with one hand and then with a damp paper towel wipe the leaves. Then gently tear leaves into two or more small pieces. Be careful not to crush the basil. The purpose is to make fairly even sized pieces for uniform measuring. I prefer the traditional green leaf basil. It makes a nice bright green pesto. The purple basil produces a darker brown-green pesto.

1 cup olive oil

4 cloves garlic, lightly crushed with a heavy knife and peeled (don’t over do the garlic; a very large clove counts as 2 cloves)

2 teaspoons Kosher salt

1/4 cup pine nuts, (about 1-1.5 ounces)

1/4 cup freshly grated Locatelli brand Romano cheese (other brands are fine, but this is my favorite)

1 cup (about 1/4 pound) freshly grated Parmigiano-Reggiano cheese


1. In a food processor place the basil, olive oil, pine nuts, garlic cloves and salt. Process with the knife blade until pureed. Do not overprocess or allow the basil to heat up. Scrape the sides of the bowl during processing.

2. Pour the sauce into a medium size bowl and stir in the cheeses.

3. Freeze pesto in ice cube trays  or tiny muffin tins and when frozen, place the cubes in a freezer carton or bag for storage in the freezer. You can also store the pesto in a jar in the refrigerator by keeping a layer of olive oil on the surface and covering with a lid. Presto!

4. Serve with pasta as the original recipe. Use as a spread on tomatoes and fresh mozzarella or sandwiches and bruschetta. Add as a flavoring to soups, sauces and stews. Use as a marinade for chicken.

OPTIONAL: Instead of freezing with the cheese, omit the cheese and add it instead after thawing the cubes. This will give a fresher flavor, but is another step in your preparations.

Pork or Chicken Marinated Kebabs

Marinated BBQ Chicken Thighs

Marinated BBQ Chicken Thighs

This is a recipe adapted from Cooking Light, May 2013. The first time we made it with pork tenderloin, which was delish! Tonight we used boneless chicken thighs which were equally fabulous!

In a large zip-top bag combine:

1/2 cup lower-sodium soy sauce

2 tablespoons fresh lemon juice

2 tablespoons ketchup

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

3/4 teaspoon crushed red pepper flakes

1 tablespoon crushed garlic

Add and mix well:

2 pounds pork tenderloin, trimmed and cut in 2 inch pieces or 2 pounds boneless chicken thighs

Seal bag and refrigerate at least 1 hour.

Preheat charcoal grill.

Remove pork from bag and discard marinade.

Skewer pork or chicken onto 8 6-inch skewers.

Grill about 3 minutes per side.

Serve with brown rice and grilled vegetables. You could easily add grated fresh ginger and sesame oil for a more Asian flavor.

Tomato Rubbed Bread/Pa Amb Tomaquet/Pan con Tomato

Prepared Tomato Rubbed Bread

Prepared Tomato Rubbed Bread


1 ciabatta or 8 slices coarse country white bread, preferably sourdough, about ½ pound

4 cloves garlic, halved, optional

4 small, ripe tomatoes, about 1/3 pound

Extra virgin olive oil for drizzling

Coarse salt, such as Kosher or flaked salt

  • Grilling is optional: Prepare a fire in a charcoal grill, preheat a gas grill to high or preheat the broiler. You may prefer to use your toaster or toaster oven.
  • If using ciabatta, slice it crosswise into 4-6 pieces, then cut each piece in half horizontally before toasting
  • Place the bread on the grill rack or on a baking sheet.
  • Grill or broil, turning once, until golden broth on both sides, about 2 minutes per side
  • While the toasts are warm, rub with cut side of the garlic halves.
  • Rub the cut sides of the tomato halves on top of the toasts until only the skins are left, then discard the skins.
  • Drizzle with olive oil and sprinkle with salt
  • Pile on a platter or in a shallow bowl and serve
  • You and/or your guests may also prepare their own Pa Amb Tomaquet  at the table.
  • This is the first food brought to the table in Catalunya.

Makes 4 servings