top of page

My Mom's Pesto

(by Sophie Nau)

(adapted from Betty Crocker)

1 c. fresh basil, or more if you’re trying to use it all up

1/3 c. olive oil

3/4 c. grated Parmesan cheese

1/4 c. chopped parsley

1/4 c. pine nuts

2 small garlic cloves, quartered

3/4 t. salt

1/4 t. ground nutmeg

Combine all ingredients in a food processor or blender until a paste forms.

Can easily be doubled, tripled, or quadrupled and frozen for future use.


(Read And She Never Looked Back, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page