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ITALIAN FOOD RECIPE

  Pesto Genovese

pesto genovese

This cold sauce is  basic for many Ligurian recipes as the "trofie al pesto" and the "mandilli", in addition obviously to spaghetti.

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BASIC INGREDIENTSBASIL
typologyTRADITIONAL LIGURIAN COOKING
ConservationPOSSIBLE
seasonSPRING
difficultiesLOW


cooking time
Timetable
serving time         served 30 minutes (minimum)
cooking time clip artcooking=
rest time rest=
cooker clip artworking15 minutes

suggested winesuggested wine: light white

ingredients for 2 persons

BASILoz 5+1/3 150 GRAMS
SWEET PECORINO (NOT SEASONED)oz 3/4 20 GRAMS
PARMESAN CHEESEoz 3/4 20 GRAMS
PINE SEEDSoz 3/4 20 GRAMS
GARLIC1 clove 1 clove
EXTRA VIRGIN OLIVE OIL (LIGURIAN OR LIGHT)3 tablespoons 3 tablespoons
BUTTERoz 1/5 5 grams

 

 PREPARATION:  go to  

clip art photographed recipe

recipe step-by-step >>>>

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.

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