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Minestrone Genovese Recipe
|Parsley||1 Cup (16 tbs), loosely packed (Cup Equals Breakfast Cup)|
|Garlic||2 Clove (10 gm), chopped|
|Salt||To Taste (A Good Shake)|
|Shelled walnut halves||1 1⁄2 Ounce, chopped|
|Grated parmesan cheese||2 Ounce|
|Olive oil||3 Tablespoon|
Serving size: Complete recipe
Calories 957 Calories from Fat 777
% Daily Value*
Total Fat 89 g137.7%
Saturated Fat 18.7 g93.6%
Trans Fat 0 g
Cholesterol 49.9 mg
Sodium 1291.7 mg53.8%
Total Carbohydrates 15 g5.1%
Dietary Fiber 5 g20.2%
Sugars 2.2 g
Protein 31 g61.4%
Vitamin A 106.3% Vitamin C 139.1%
Calcium 77.2% Iron 32.7%
*Based on a 2000 Calorie diet
Italians make pesto themselves, often laboriously in a pestle and mortar, and add it not only to soup but also to pasta.
Alas, in other countries, the essential ingredients may not be so easy to find and therefore we would advise either buying pots of pesto from Italian food shops or making a sort of substitute pesto with more familiar ingredients.
Remove the parsley from the stalks and put into a large mortar.
Add garlic, salt, walnuts and cheese.
Pound with a pestle until the mixture thickens to a paste-like consistency.
Gradually work in oil, a drop at a time, and continue stirring until mixture is like soft butter.
Stir about 2 tablespoons into the Minestrone.
Any left-over pesto should be put into a jar, covered with foil and stored in the least cold part of the refrigerator.