Minestrone Genovese Recipe
Ingredients
| 1 breakfast cup loosely packed parsley | ||
| Garlic | 2 Clove (5gm), chopped | |
| A good shake of salt | ||
| 1 1/2 oz. shelled walnut halves, chopped | ||
| 2 oz.grated | ||
| Parmesan cheese | ||
| Olive oil | 3 Tablespoon | |
Directions
This is minestrone soup with the addition of pesto, a green coloured flavouring with the consistency of butter.
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.
True Pesto
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.
True Pesto
Chef
