PESTO EMILIO
Emilio Iodice is the Director of John Felice Rome (Italy) Center for Loyola University of Chicago. He says the objective of this recipe is to “create a special sauce that includes some non-traditional ingredients to make a dish that has all the qualities of typical pesto plus additional flavors that, once combined, produce a creamy dish that is delicate and light yet filled with fragrances that enhance and accompany the texture and aroma of the basil and the pasta.”
Ingredients for four servings:
- Two large handfuls of fresh basil leaves without the stems
- Two large handfuls of fresh Italian parsely without the stems
- One large handful of fresh rucula
- Two tablespoons of nuts (cashews, almonds, walnuts or pine nuts)
- Two tablespoons of butter
- Two tablespoons of brie
- Two tablespoons of swiss cheese
- ¼ cup of grated parmiggiano cheese
- One vegetable (vegetarian) bullion cube
- ¼ cup of extra virgin olive oil
- One pound of Italian fettuccini
Directions:
- Dissolve the bullion cube in 3/4 cup of warm water
- Add all the ingredients into a blender including the water with the bullion
- Mix and blend until creamy
- Cook the pasta until it is “almost” al dente
- Remove approximately ½ cup of the water that the pasta was cooked in
- Drain the pasta and put in a large skillet
- Add the sauce and the cup of pasta water
- Cook over moderate heat for approximately three minutes until all the ingredients are mixed
- Serve immediately with a very cold white wine or light red.
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