Pesto alla genovese (6)
Instructions
Remove basil leaves from the stalk and wash them in cold running water.
Grind them with pine nuts and garlic and add salt and oil until the mixture reaches the desired consistency.
A strong-flavoured pesto is obtained by leaving the ingredients to larger grains.
At the end add the Parmesan cheese and mix with a little butter did dissolve into serving dish that previously scalderemo on pan that bakes the perfect pasta dough for the trenette Al pesto.
But can be used all the great ruled surface pastes, such as fettuccine.
Absolutely inadequate spaghetti, bucatini, macaroni, penne or farfalle.
Excellent dumplings and trofie.
Try also as a condiment in minestrone.
Ingredients and dosing for 4 persons
- 2 bunches of basil (the leaves should be keep, small and fragrant)
- 1 handful of pine nuts
- 1 clove of garlic
- 1 teaspoon of salt
- Grated parmesan cheese
- Olive oil extra virgin
- Butter