Cattivella’s Basil Pine Nut Pesto
INGREDIENTS
4 c. basil
5 garlic cloves
1/2 c. olive oil
1/2 c. grated Parmesan
1/2 c. toasted pine nuts
2 Tbsp. lemon juice
Salt and pepper to taste
DIRECTIONS
Add basil and garlic to a food processor; process. Add olive oil and pulse until smooth. Pulse in the Parmesan; when processed, add pine nuts, then lemon juice. Add salt and pepper to taste.
Cattivella’s Mint Orange Parsley Pesto
INGREDIENTS
1 c. mint leaves
1 c. parsley leaves
5 garlic cloves
1/2 c. oil (75% olive oil, 25% canola oil)
1/2 c. grated Pecorino Romano
1/2 c. toasted hazelnuts
Zest from 2 oranges
Juice from 2 lemons
Salt and pepper to taste
DIRECTIONS
Add mint, parsley, and garlic into a food processor; process. Add oil slowly, until mixture is smooth. Add Pecorino Romano and hazelnuts; pulse three times, trying not to process too much of the hazelnuts. Add orange zest, then lemon juice, and adjust the flavor with salt and pepper.
Cattivella
10195 E 29th Ave., Ste 110
