Pesto Louisa Carbone

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Total Time
15mins
Prep
15 mins
Cook
0 mins

Not your typical pesto -- but outrageously delicious! This is my husband's grandmother's recipe. In 1986 it was published in a cookbook entitled *Italian Provincial Cookery* by Bea Lazzaro and Lotte Mendelsohn. Louisa was a shepherdess outside of Genoa before emigrating to Massachusetts early in the 20th century; she substituted cream cheese (more readily accessible) for sheep or goat cheese after arriving in America.

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Ingredients

Nutrition

Directions

  1. Put everything, except cream, in blender or processor (or you can do it by hand, as Grandma Carbone would have done!).
  2. When all is pureed, put into a bowl and gradually blend in heavy cream.
  3. Serve over hot penne, small shells or some other textured pasta for the sauce to adhere to.