| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 100 |
g |
Basil leaves |
| 20 |
g |
Pine nuts |
| 30 |
g |
Pecorino Romano (this means seasoned pecorino) |
| 30 |
g |
Extra virgin olive oil |
| 1 |
|
Cloves of garlic (up to 2) |
INSTRUCTIONS
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@DADA.IT>
Date: Thu, 12 Dec 1996 02:51:20 +0100
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”