Gina’s Pesto. An ex-boyfriend and I enjoyed this pesto, tossed with Gina’s homemade fusilli at her working class Italian triple-decker before the holidays. Gina was contemplating opening a restaurant. After eating this dish, we agreed – with mouths full – that she should. She never did, but here’s the recipe – wonderfully garlic, basil fresh, like summer on the tongue and a fall warmth to follow: 

2 cups very pressed basil

¾ to 1 cup olive oil

1 Tbsp. pine nuts

4-6 cloves garlic

1 tsp. kosher

In food processor mix garlic, salt and pepper. Add basil. Then nuts. Blend. Drizzle in olive oil in from the top. Blend until it’s the consistency you want… add ½ cup to 1 cup grated Romano… or combo Romano/Parm. If freezing, don’t add cheese now. Leave at room temp and serve with hot pasta. 

Gina Scalcione