This recipe is not for what we normally think of as ‘pesto’. A huge number of Italian sauces start with what’s known as a ‘soffritto’. Usually that means finely chopped onions, carrots ,celery, and possibly garlic. Nonna Stella prepares her soffritto in advance and keeps it in a jar in the fridge. She also adds celery leaves, parsley and basil to the mix. When you need to make a sauce, let’s say for example a tomato sauce, all you need to do is fry a couple of tablespoons of the pesto for a few minutes, then add the tomatoes. Cook it down for ten minutes and you’re done. Fast food Italian style 🙂 . This is possibly the most useful recipe I’ve picked up. It will keep almost indefinitely in the fridge, if you remember to keep it covered with about a centimeter of oil.
- Good olive oil
- Celery (Including leaves if possible)
- The quantities are a matter of taste, but I use roughly equal quantities of onions and carrots and halve the quantity of celery.
- Peel the onions and carrots.
- Roughly chop the onions, carrotts and celery and whizz in a food processor, adding a little oil from time to time, until you have a smooth paste.
- Add a good handful each of celery leaves, basil and parsley and process again, adding more oil when necessary, until the herbs are incorporated into the paste.
- Transfer to a clean jar, a traditional pickle jar would be ideal, and pour a least a centimeter of oil on top.
Keep in the fridge until needed.
Here’s Nonna Stella herself to show you how it’s done.
The pesto will only be as good as the ingredients you use. Above all, use the best olive oil you can find. Nonna Stella is very proud of the oil produced by her grandson in Cassano. They don’t have to buy oil in her house. I wish I had a supply 🙂