When I have an abundance of fresh Basil during the summer months, I love to prepare one of my favorite dishes, which is Cheese Tortellini served with a vibrant and aromatic fresh Pesto sauce.
It tastes best when paired with pasta, but it’s also delicious on top of crackers or even baked potatoes.
I use fresh Basil 
Basil, olive oil, pine or walnuts, fresh parmesan 
Add chopped walnuts and, then shredded Parmesan, Basil and olive oil, salt and pepper 
Mix all ingredients 
Store leftover Pesto in refrigerator for 3 days or freeze 
Cheese Ravioli with Pesto
It is known that the traditional Pesto comes from Liguria, Italy, and was apparently first documented in mid 1860’s as follows:
Start with a clove of garlic. Incorporate basil (or substitute with marjoram and parsley if basil is unavailable). Next, add grated Dutch cheese along with Parmesan. Include pine nuts as well. Use a mortar to grind all the ingredients together with a bit of butter until you achieve a paste-like consistency. This blend is then combined with ample olive oil. The resulting mixture can be utilized in the preparation of lasagna and gnocchi (Troffie). To achieve a smoother texture, add some hot, unsalted water to the mixture.
Pesto is believed to have originated from the Roman dish called Moretum, which was a cheese spread favored in ancient Rome. Alternatively, some theories propose that pesto developed from Garum, another creation of the Romans. This viewpoint suggests that pesto is among the earliest sauces predominantly made with oil.
Pesto achieved worldwide fame following an article published in the New York Times in 1944, which marked its debut in American media. In 1946, Angelo Pelligrini shared a recipe for it in Sunset Magazine. The famous Frank Sinatra later played a role in popularizing this flavorful paste. Furthermore, numerous Italian immigrants who operated restaurants throughout Europe helped boost the popularity of Spaghetti al pesto.
Italian Basil Pesto
Ingredients
- 3 cups fresh dry basil leaves
- 3 garlic cloves, peeled and chopped
- ½ cup chopped Walnuts (or pine nuts)
- ½ cup freshly grated Romano or Parmesan cheese
- ½ cup extra virgin olive oil
- Dash of salt and pepper, adjust to taste
To make it creamier and lighter, add a tablespoon of cream cheese or creme fraiche
Instructions
- Add walnuts to the food processor or blender and pulse several times.
- Add the basil.
- Drop in the the chopped garlic and Romano/Parmesan cheese, pulse several times.
- Scrape down the food processor the sides with a spatula
- Pour in the olive oil (while the food processor is running) in a steady small stream.
- It will help it emulsify and prevent the olive oil from separating.
- Occasionally stop and scrape down with a spatula.
- Stir in the salt and pepper to your taste
Notes
Can be frozen in ice cube trays, remove, then keep frozen in zip lock freezer bag up to 4 month. Remove from freezer individually and use as sauce for pasta or baked potato.
