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The pesto of Nonna Stella (and how not to do stuff)

with 7 comments

‘Il Pesto della Nonna Stella’, recently spotted on Zorra’s ‘Kochtopf’ as well as on ‘Culinaria Italia’ is a paste made from five ingredients – onions, carrots, celery, parsley, basil. If you don’t count the olive oil. Preferably of the highest quality you can find and which is abundant in Nonna Stella’s kitchen, of course. You can watch Nonna, a charming resolute Italian woman making her pesto in this video (or watch below).

As Zorra points out, this pesto is not used like the Pesto Genovese and mixed directly with the pasta, instead, it should be warmed a little in the pan first and then other ingredients can be added, for the sugo or soup. Stored in a jar and sealed with olive oil, it is supposed to keep for 3-4 months.

Hm, interesting side note. Loud noises affect eye sight. Blitzing the vegetables, basil and parsley, I did not see the smoke coming from the mixer. I think I smelled it but thought it was the onion, whch sometimes gives off a sulphurous aroma. The stalks of the parsley had embraced the head of the mixer. I hope it will be okay for the next round – Anna Forno’s Herb Pesto! (#1, #2, #3)

Written by theinversecook

30 September 2008 at 21:51

7 Responses

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  1. I also am a fan of Nonna Stella–watching her cooking and listening to her reminds me of my childhood, growing up in Italy. Good luck with your mixer!

    bakinghistory

    1 October 2008 at 06:25

  2. Bei mir ist die Hälfte bereits weg. Ich finde es superpraktisch und viel einfacher herzustellen als die Kräuterpaste. Für die Paste brauchst du einen wirklich starken Mixer. Ich drücke dir die Daumen! ;-)

    zorra

    1 October 2008 at 12:11

  3. bakinghistory, those must be very warm memories, it would be fun for me even now to be a student of Nonna watching her prepare food over her shoulder. Fortunately these videos are available.

    @zorra: Habe gerade schon mal einen Esslöffel als Grundansatz für eine Tomatensauce mit Knoblacuh verwendet. Der Gemüsegeschmack kam noch nicht so richtig raus, es schmeckte aber. Werde das Pesto wohl noch etwas durchziehen lassen.

    theinversecook

    2 October 2008 at 13:16

  4. Hi there

    Thanks very much for the link. Nonna Stella is great, isn’t she. I really must get around to translating more of her recipes for the Anglophones :-)

    Chris (Culinaria Italia)

    djkrysa

    4 October 2008 at 02:35

  5. That would be cool, Chris. My Italian is halfway non-existent, but the Italian language is so rich in tone and color, sometimes I like to think that I understand.

    theinversecook

    4 October 2008 at 14:47

  6. Wenn man frisches Gemüse anröstet wird die Sauce besser als mit dem Pesto. Der Geschmack des Pestos ist wirklich nur fein.

    zorra

    5 October 2008 at 15:41

  7. Ich denke auch, das Originalrezept ohne Rösten soll keine starke Würze bringen, sondern ein “Geschmacksfundament” legen. Habe gestern einen Esslöffel zu ein paar Pilzen getan für eine Art Englisches Frühstück. Hat super gepasst.

    theinversecook

    6 October 2008 at 12:50


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