Recipe Database
Minestrone with Pesto: Minestrone con Pesto
Minestrone with Pesto: Minestrone con Pesto
Ingredients
Pesto:

3 Tbl pine nuts
2 cups fresh basil leaves, preferably "picolo fino"
1 clove garlic
1 pinch sea salt
5 ounces Ligurian extra-virgin olive oil

Minestrone:

1 1/2 cups borlotti (or pinto) beans
1 1/2 cups cannelloni (or white) beans
1 medium red onion, cut into medium dice
2 medium zucchini, cut into 1/2-inch moons, 1/2-inch thick
4 plum canned plum tomatoes, cut into 1/2-inch dice
4 stalks celery, cut into 1/2-inch slices
2 potatoes, peeled and cut into 1/2-inch dice
2 leeks, cleaned and cut into 1/2-inch moons
Salt and freshly ground black pepper to taste
4 Tbl extra virgin olive oil
6 ounces small shells pasta
1/2 cup pesto


Instructions
To make the pesto:
In a large stone mortar, place the pine nuts, basil, garlic, and salt, and grind with a pestle until paste
Drizzle in the olive oil, beating with a wooden spoon. This can also be done in a food processor
Store in jars, topped with extra-virgin olive oil, for up to 1 week

To make the minestrone:
Soak the borlotti and Cannelloni beans separately overnight and drain.
In a large soup pot, place both kinds of beans, the onion, zucchini, tomatoes, celery, potatoes, leeks, and olive oil, and cover by 1-inch with cool water
Cover the pot and bring to a boil
Lower the heat and simmer until the beans are tender about 1 hour to 1 hour and 30 minutes
Add the pasta, and turn the heat to high
Cook the pasta at a boil until al dente
Divide the soup among 4 bowls and top each bowl of minestrone with a dollop of pesto floating on top

Notes

These recipes performed at Big Green Egg headquarters in Tucker, Georgia. The place was jumping. Chef Fred brought his "A" game with some good recipes, Karen did the technical stuff, Linda Genovese kept us on time. Mike Stock tried to help as much as possible running two Big Green Eggs in the cold outside and took a few pictures. Kevin did a great show, with many introductions and a good guest as well Emily Robinson (Ultra-Foodie) was there talking about her latest restaurant find (Bite in Alpharetta).