Recipe courtesy of Michele Urvater

Pesto

  • Total: 5 min
  • Prep: 5 min
  • Yield: 1/2 cup
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Ingredients

3 large cloves of garlic

1 1/2 cups fresh basil leaves

1/2 cup freshly grated Parmesan cheese

1/2 to 2/3 cups extra-virgin olive oil

Salt and pepper to taste

Serving suggestion: Classic Minestrone Soup, recipe follows

Classic Minestrone:

1/3 cup olive oil

1 cup chopped onion

1 cup diced carrots

1 cup diced celery

1/2 cup great northern beans, soaked

1 bay leaf

Sprig of thyme

4 cups beef stock

Rind of a piece of Parmesan cheese-optional

2 cups Italian canned tomatoes and their juice

Salt and pepper to taste

2 cups diced potatoes

2 cups zucchini, diced

2 cups shredded savoy cabbage

1 cup small pasta shells

Directions

  1. In a food processor or blender combine garlic, basil leaves, grated Parmesan. With the motor running drizzle in the olive oil. Transfer to a bowl and season to taste with salt and pepper. Serve with Classic Minestrone Soup.

Classic Minestrone:

  1. In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve.

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