Pesto
Email This Post
Pesto is one of those dishes that, while it has a clear geographic origin in Liguria, has become not just a national favourite but an international dish – and for good reason.
The traditional recipe is simple and easy to prepare. It’s popularity is down to the great taste you get when you use fresh ingredients.
Ingredients
A large bunch of fresh basil
2 cloves of garlic
pecorino cheese
grana cheese
coarse sea salt
pine nuts
olive oil
How you do it
:
Wash the basil thoroughly and let dry. Put it into a mortar – or blender – and crush it with the garlic, salt and pine nuts, mixing well. Add the cheese teaspoon by teaspoon and mix well after each instalment with your pestle. Add the oil and mix. The consistency of the pesto is down to personal preference, balancing out the oil and the cheese.
Serving suggestion
You can’t beat trofie pasta with pesto – this ligurian pasta is short, and stringy, not completely dissimilar to the Emilia-Romagna pasta strozzapreti. Alternatively, gnocchi go brilliantly with pesto.
To drink
The classic combination is a ligurian Pigato
Email This Post
Tags: basil, garlic, olive oil, pesto, pigota, pine nuts, simple, strozzapreti, trofie
