pesto alla genovese
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 100 grams | Basil leaves |
| 20 grams | Pine nuts |
| 30 grams | Pecorino Romano (this means seasoned pecorino) |
| 30 grams | Extra virgin olive oil |
| 1 | Cloves of garlic (up to 2) |
the Ingredients are very simple because pesto is a poor dish.
the tradition suggest to use a pestle but nowdays can be used an osteriser.
the tipical pasta used for the pesto alla genovese is "Trenette" or "Linguine" that is a kind of flat spaghetti. One last raccomandation, once that the "Trenette" and the Pesto are well mixed in the pan serve the pasta on a dish where there you layed few boilled potatoes cutted in thin disks, this will make it really "Genovese"! Posted to FOODWINE Digest 11 Dec 96 From: Paolo <franchet@...>
Date: Thu, 12 Dec 1996 02:51:20 +0100
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