PESTO SAUCE

            2 cups loosely packed fresh basil leaves
            2-3 cloves garlic
            3 tablespoons pine nuts, toasted
            ½ cup Colavita Extra Virgin Olive Oil
            ½ cup Parmesan cheese
            3 tablespoons butter
            ¼ teaspoon white pepper
            Salt to taste

Yields: approximately 1¼ cups

Put half the basil in the bowl of a food processor and chop. Add the remaining basil along with the garlic and pine nuts and chop coarsely. With the motor running, drizzle the Colavita Extra Virgin Olive Oil through the feed tube, stopping occasionally to scrape down the sides. Add the Parmesan cheese, butter, and pepper and process until well combined. Adjust seasoning with salt.

You can also freeze pesto for future use, storing it in an airtight container. Cover with a think layer of Colavita Extra Virgin Olive Oil. I like to freeze it in ice cube trays. Each cube equals 2 tablespoons.

PESTO OLIVE OIL
Olio al Pesto

Pesto olive oil is an indispensable ingredient in any kitchen.  I especially like to brush it on broiled meats and fish.  It is a great dipping sauce for vegetables and bread.

            ½ cup Colavita Extra Virgin Olive Oil
            1 tablespoon pesto

Yields:  ¾ cup

Place the olive oil and pesto in a covered jar and shake well, before using. Store in refrigerator.

PESTO BUTTER
Burro al Pesto

Here is a great way to flavor everyday fare. I like it on everything from toast to potatoes.

            ¼ pound (1 stick) unsalted butter, softened
            1 teaspoon pesto

Yields:  ½ cup

In a small bowl, cream the butter and pesto together.

PESTO CREAM SAUCE
Salsa alla Pana e Pesto

This sauce is delicious and easy! Toss with your favorite pasta or use as a sauce over manicotti or ravioli.

            ¼ cup pesto
            ½ cup heavy cream

Yields:  ¾ cup, enough for four 2-ounce servings of pasta.

In a small saucepan, mix the pesto with the cream and heat while cooking your pasta.

PESTO RICOTTA CHEESE
Ricotta al Pesto

Fill your pastas with this ricotta or layer it into your lasagne. It’s our secret!

            8 ounces ricotta cheese (low-fat or no-fat)
            1 tablespoon pesto

Yields:  1 cup

In a small bowl, mix the ricotta and pesto thoroughly.

PESTO SOUR CREAM
Penna Acida al Pesto

This is an unusual party dip, as well as a nice topping for baked potatoes. Yogurt can replace the sour cream if you like.

            8 ounces low-fat sour cream
            1 tablespoon pesto

Yields:  1 cup

In a small bowl, mix the sour cream and pesto thoroughly.