Yield: 1 Servings
|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