Authentic pesto genovese

Posted by sol in cuisine or at least food on the plate

No trofie to be found this part of the globe, but still pretty authentic.

You’ll need: 60 grams of basil leaves, 1 clove of garlic, 30 grams of pine nuts, 50 grams of parmigiano reggiano, 30 grams of pecorino romano or sardo, 80 grams of olive oil, salt and pepper to taste, and cold water to thin. Whizz it up and mix into cooked pasta, green beans and potato cubes.

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