Friday, August 14, 2020

Al Pesto Sauce from @MaddieDayAuthor plus #giveaway

 Maddie Day here, bringing you my great-uncle Jimmy's Al Pesto Sauce!
James Henderson, my grandmother Dorothy's sole brother (she had four younger sisters), was the Consul to Genoa, Italy, for many years. I only met him once, but he passed this recipe for Al Pesto Sauce on to one of his nephews, my father's cousin Pell, who taught it to me. 
I make it every summer after I've harvested my garlic and when I can cut armfuls of my own basil. It's easy to make and is delicious on pasta (here I added some flash-sauteed shrimp), as an addition to any soup in the winter, or as a spread on sandwiches. Pesto also freezes well and makes great holiday gifts.
Note: this is the recipe as I learned it. I know many add Parmesan cheese to their pesto, but I prefer to add it later when the dish is hot. Enjoy! And read down for a giveaway.
Al Pesto Sauce

Ingredients
Three fat cloves of garlic
One big handful fresh basil leaves
2 tablespoons pine nuts
½ cup softened butter
½ cup olive oil
1 teaspoon salt
Directions:
Peel and quarter garlic cloves. Add all ingredients to small food processor. 


Store in a glass container in the fridge or freezer, or freeze in an ice-cube tray and then store in a zip lock bag for individual servings all year long.

And, of course, enjoy on hot pasta!


Readers: What's your favorite way to eat pesto? Do you change up the herb or the nuts? I'll send one commenter a copy of either Nacho Average Murder or Murder at the Taffy Shop, your choice!

My next book to release is my alter-ego's Taken Too Soon, the sixth Quaker Midwife (written by Edith Maxwell), which is up for preorder now!



In this book, out September 8, midwife Rose Carroll travels to Cape Cod with her freshly minted husband on a modest honeymoon - which turns into an investigation into the murder of her aunt's ward.


Following on its coattails is Candy Slain Murder, the eighth Country Store mystery - also up for preorder. You guessed it, the story takes place at Christmas, with Robbie Jordan back in South Lick, Indiana. She digs into the mysterious skeleton of a woman who went missing a decade earlier, and then the woman's twin's murder nearly right in front of Robbie's eyes.



Isn't that a fun cover! You'll be hearing more here about the recipes in the back.

I hope you'll visit Edith Maxwell and me on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.


37 comments:

  1. Using it as a marinade or dressing.
    jtcgc at yahoo dot com

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  2. I make pesto using different types of basil I grow. I have tried with Genovese, Napoletno, Lemon, Line and Purple basils. I have also switched out the pine nuts with walnuts. I use it on Pasta of course but I have a casserole that I use this in place of red sauce.

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  3. I love to eat pesto with any pasta dish.
    Kitten143 (at) Verizon (dot) net

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  4. The pesto receipe sounds delish. Thanks Lois Rotella rainonlois@aol.com

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  5. thank you for the recipe. I have never had pesto. seems like I need to change this. quilting dash lady at comcast dot net

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  6. I’ve had pesto but have never made it.
    sgiden at verizon(.)net

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  7. Pesto on a slice of a baguette is so yummy and appealing especially in the summer heat. Enticing recipe. Thanks. elliotbencan(at)hotmail(dot)com

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  8. I enjoy pesto very much especially on pasta. Such a unique flavor and delectable. saubleb(at)gmail(dot)com

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  9. I love pesto on crostini. Thanks for the chance!
    abigailfbn (at) yahoo (dot) com

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  10. I've never used pesto. Not real sure HOW to use it to be honest.
    laurie(dot)anismom2(at)Gmail(dot)com

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  11. Love pesto on pizza!

    Meljprincess AT aol DOT com

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  12. Pesto on pizza! Thanks for a chance to win! ljbonkoski@yahoo.com

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  13. I love pesto with pasta,sundried tomatoes and chicken.
    @clugston.kathy@yahoo.com

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  14. Your pesto recipe sounds amazing! I like pesto on pasta, it's a nice change from the usual red sauce.
    diannekc8(at)gmail(dot)com

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  15. I tend to use walnuts in my pesto as they're more available and less expensive. I make it to go on the usual suspects, plus it's great on chicken as Kathy said above, and sometimes on fish. Once I used it on some baked brie and it was delicious.(Found that recipe on Pinterest years ago!) Thanks for reminding me to make some to go on shrimp & pasta! lola777_22 at hotmail dot com

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  16. Pesto is wonderful I used some today in our lunch sandwich wraps.
    And, yes, it freezes well. I put it in small plastic bags in the freezer.
    libbydodd at comcast dot net

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  17. Flatbread crust. cover w/pesto. Add cooked shredded chicken, chopped canned artichokes or cooked asparagus, mushrooms, onions, etc etc & cheese and bake for 7 minutes.

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  18. I've never had pesto. I'll have to try this. Should be good with pasta.
    kozo8989(at)hotmail(dot)com

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    Replies
    1. Random picked you, Alicia! Congratulations, and please check your email.

      Delete
  19. I'll have to try making this! I do have basil out on the patio. I've only had pesto on crostini, so will have to experiment.
    patdupuy@yahoo.com

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  20. I am looking forward to trying your pesto recipe. I’m not all that satisfied with the one I’ve been using. I like to make a salad dressing out of pesto. tony dot perona at gmail dot com.

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  21. I like spreading it on chicken.
    turtle6422 at gmail dot com

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  22. I don't think I've ever had it but here at assisted living we've had stuff that I had no idea what it was.....
    kpbarnett1941(at)aol(dot)com

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  23. On pasta and pizza. And instead of mayo in a sandwich.
    Wskwared(at)yahoo(dot)com

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  24. I like pesto on pasta, chicken and sometimes on baked pork chops. My youngest daughter makes a yummy pesto. Thanks, y'all have a good evening! nani_geplcs(at)yahoo(dot)com

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  25. I've had pesto on pizza pasta and spread on crackers! tWarner419(at)aol(dot)com

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  26. Yum! I love pesto! I like to put it on chicken, pizza, wraps and of course pasta.

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  27. So I’ve never made pesto myself because I am not brave enough. I do order this one dish at a local Italian restaurant that is oven baked ravioli with pesto and marinara drizzled over it...my mouth is watering thinking about it!

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  28. Love pesto! Thanks for the chance.
    Jess
    maceoindo(at)yahoo(dot)com

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  29. I’ve used pesto on pasta, chicken and crostini. I love it! Legallyblonde1961@yahoo.com

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  30. My family loves pesto in a three cheese grilled cheese sandwich on hearty crusty bread. We also serve it with tortellini or other pasta shapes with lots of freshly grated Romano and Zparmesan and Asiago. I put fresh lemon zest in my pesto as well as some finely grated cheese. I ran out of pine nuts and used almonds and the pesto was great.

    Cynthia Blain.

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  31. I like pesto on bread or noodles. lindaherold999@gmail.com

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  32. I love pesto on toasted crusty bread! I've never made it, but will try the recipe! ladyofshalott03(at)yahoo(dot)com

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  33. Could pesto be used instead of tomato sauce in a lasagna recipe? rebarger(at)bellsouth(dot)net

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  34. I don't think I've ever tried pesto. JL_Minter(at)hotmail(dot)com

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