Chopsy Pesto Pasta

1 Jan

Chopsy Pesto Pasta

This recipe was shared with me by an Italian grandmother that approached me in a grocery store while I was picking out tomatoes. She pulled me aside and whispered in my ear that she had a simple and tasty recipe for me. I never saw her again but her recipe lives on. I used organic ingredients. This recipe is vegan.

one bunch of Italian parsley

one package of fresh basil

1/4 cup or so of pine nuts

2-3 cloves of garlic

extra virgin olive oil

salt and pepper to taste

a package of fettuccine noodles

This recipe is called chopsy because I have found that it’s better to hand chop the ingredients rather than using a food processor or blender. It’s a bit more work but well worth it. I can have this made within 30 min. First wash and dry the basil and parsley. With a large chef’s knife, mince garlic. Add a few leaves of basil and a few sprigs of parsley. Mince until fine, add in a spoon of pine nuts and mince. Then add more basil and parsley. Mince again until smooth. Add some salt and pepper. Add more pine nuts and mince again until fine. Keep this process up until you have used all the parsley and basil. You want to chop it up until it’s fine and somewhat pasty, almost like you can form it into a shape. That’s the best way I can describe it. Then put it into a bowl and cover completely with olive oil. Let rest for a couple of hours to have the flavors meld together. Next cook the fettuccine as instructed on the package. Put pasta in a large mixing bowl and add the pesto mixture. Toss until completely mixed. If a bit dry, then add a bit more oil. Serve hot on plates.

Tip: garnish with a few pine nuts or with freshly grated Parmesan cheese.



photo by endless simmer on

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