Cindy's Favorites


Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
My sister Nancie's passion for cooking was developed as a child. Every Wednesday night after religion class, she would walk over to my grandmother's house, and they would have a cooking lesson. Nancie has learned some of my grandmother's cooking secrets. One autumn afternoon we decided to turn a case of fresh basil into this delicious recipe that she inherited from my mom. We use it on pasta as well as a spread for sandwiches.
  • 2 cups fresh basil, packed
  • 1/2 cup high quality olive oil
  • 2 tablespoons pinenuts, toasted
  • 2 large garlic cloves
  • salt and pepper to taste
  • 1/2 cup grated Romano or Parmesan cheese

Place all the ingredients except the cheese into the bowl of a food processor, or blender fitted with the blade and process until all the ingredients are blended together. Be careful not to over process. Ladle the Pesto into clean jars and top off with a thin layer of olive oil and refrigerate, or freeze it in plastic bags or containers.

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Copyright 2006-2017 Cynthia J. Salvato and All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919


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