How could I possibly deny my Italian heritage living here in Buenos Aires?

Argentines draw most of their heritage from the Italian and Spanish immigrants that came to this country just a few generations ago.  So it surprises me that today – a day to celebrate Italian cultural heritage, there are no massive celebrations around here for St. Joseph’s Day.

Well, whether you’ve got Italian blood or not, you can always enjoy great Italian food in Buenos Aires.  You can go almost anywhere and find superb homemade pasta and pizza baked in a brick oven on a hot stone (just the way it should be!).  Even Italians have claimed pizza here in Buenos Aires to be better than back home.

Usually, in Chicago, it’s still pretty chilly outside.  But St. Joseph’s Day was always a celebration of food, family and friends.  It’s a time to celebrate the people that we love by spending time with them.  When I was younger, we would sometimes go to the Sons of Italy dinners to be served a potluck of soups, breads, meats, pastas – you name it – my favorite was always Minestrone Soup.  Sometimes they cooked it right, sometimes no.  I was a critic of the stuff since age 5.  (It’s all about the marriage of consistency and flavor, btw).

Anyway, today is a little too warm here to inspire me to talk on length about Minestrone Soup, so I’m going to give you an easy recipe for a Pesto Sauce.  It’s basic, but it’s what’s going on my dinner table tonight – mixed through a fresh linguine.

Pesto Sauce

2.5 cups fresh basil leaves, packed
4 garlic cloves
1/4 cup finely grated Parmesano-Reggiano cheese
1/4 cup pine nuts (not available readily in BA, try walnuts instead)
1 cup olive oil (extra virgin)
salt / pepper to taste

Place all ingredients in a blender or mini-primer. Blend together using low speed with 1/2 cup of the olive oil. Stop every few seconds to scrape the sides down until everything is evenly mixed. Blend remaining cup of olive oil in a steady stream, blend to a smooth consistency.

Cook linguine until al dente in a pot of water with a dash of salt or a few spoonfuls of olive oil.  Drain and place back in pot. Pour sauce over linguine and toss until well coated.

Sauce can be stored in a jar in the refrigerator for several weeks by adding a layer of oil to cover top of pesto. Serve warm, with some extra Parmesan cheese on the side.

Bon apetit!

You can also use this sauce for other dishes such as:
Fish
Pasta with asparagus
Grilled vegetables with mozzarella
Pizza sauce (use pesto instead of tomato)

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