Pesto alla genovese
1 Servings
Ingredients
| Quantity | 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) | |
Directions
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