Pesto adds a punch to plain pastas

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Nothing in the directions for making pesto says you need a strong arm, but if you are making pesto the traditional way in a marble mortar with a wooden pestle, a pitcher's arm for grinding the ingredients to a paste is nearly as important as the herbs.

Linguine with cilantro pesto  Special
Linguine with cilantro pesto

Pesto, from pestare , which means "to pound," is one of Italy's oldest sauces. Made with only a handful of ingredients (basil, garlic, olive oil and nuts), pesto originated in Genoa, Italy, where some of the best basil for making pesto grows.

We have never been ones to wiggle out of trying a good recipe, but making pesto the old-fashioned way calls for more time and muscle-power than we can spare. Happily, there is a shortcut, and it comes from Marcella Hazan, a doyenne of Italian cooking.

"Blender pesto is so good we should enjoy it with a clear conscience," she writes. We plugged in our processor and whirled up a batch of cilantro pesto.

Although basil is the traditional herb for making pesto, we have seen recipes using everything from arugula to spinach. Some versions, with sun-dried tomatoes or sweet peppers, are made without so much as a single leaf. Pestos can be prepared ahead and refrigerated.

For home cooks looking for ways to add flavor to foods, pesto works like a charm. In addition to tossing with pasta, pesto adds a zesty kick to everything from baked potatoes to scrambled eggs to salad dressings. Think of it as the culinary equivalent of money in the bank.


Try this no-cook sauce on chicken, fish and vegetables or as a dip.

3 garlic cloves

3/4 cup packed fresh cilantro

1/2 cup packed fresh parsley

1/2 cup extra virgin olive oil

Q cup finely grated Parmigiano-Reggiano

1/4 cup chopped walnuts

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

12 ounces dried linguine, cooked and drained

Place garlic into a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a paste forms. Toss with warm pasta. Serves 6.

-- Recipe by Bruce Weinstein and Mark Scarbrough

NUTRITION PER SERVING: 430 calories, 25 grams fat, 10 grams protein, 43 grams carbohydrates, 3 grams fiber and 230 milligrams sodium.

Look for Relish magazine, celebrating America's love of food, on first Wednesdays in The Augusta Chronicle. For more Relish recipes, to sign up for our biweekly newsletter or leave us a note on our message boards, log on to

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diverkd 05/28/08 - 09:58 am
A question. You mention that

A question. You mention that it is, "Made with only a handful of ingredients (basil, garlic, olive oil and nuts)..."

Does a pesto, inherently include pine nuts also known as pignoli nuts??

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