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    You are in: Home / Italian / Pesto Louisa Carbone Recipe
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    Pesto Louisa Carbone

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    L'ecole's Note:

    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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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Pesto Louisa Carbone

    Serving Size: 1 (153 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 573.7
     
    Calories from Fat 501
    87%
    Total Fat 55.7 g
    85%
    Saturated Fat 31.4 g
    157%
    Cholesterol 165.8 mg
    55%
    Sodium 718.5 mg
    29%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.4 g
    1%
    Protein 15.3 g
    30%

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