ITALIAN FOOD RECIPE
This cold sauce is basic for many Ligurian recipes as the "trofie al pesto" and the "mandilli", in addition obviously to spaghetti.
|typology||TRADITIONAL LIGURIAN COOKING|
| served ||30 minutes (minimum)|
suggested wine: light white
ingredients for 2 persons
|BASIL||oz 5+1/3|| 150 GRAMS|
|SWEET PECORINO (NOT SEASONED)||oz 3/4|| 20 GRAMS|
|PARMESAN CHEESE||oz 3/4|| 20 GRAMS|
|PINE SEEDS||oz 3/4|| 20 GRAMS|
|GARLIC||1 clove|| 1 clove|
|EXTRA VIRGIN OLIVE OIL (LIGURIAN OR LIGHT)||3 tablespoons|| 3 tablespoons|
|BUTTER||oz 1/5|| 5 grams|
Notes to the recipe: what means pesto? It is called “pesto” because originally all the ingredients had to be “pestati” (beaten) in a wooden mortar until a cream. In fact is a cooking technique and not a specific recipe. So in the Italian cuisine you can find several kinds of pesto, made in different manners, and made with different ingredients. Regarding the pesto Genovese if you have the …courage to make it by using the mortar you will enjoy a satisfying result: the basil, not coming in contact with metallic tools, is more perfumed. This is due to the fact that the chlorophyll oxides slower…This is the tradition... here we propose a modern system: the grinder.