Pesto alla genovese

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 \N 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

Similar recipes