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Receta Trofiette Liguri and Genovese Pesto
by Patricia Turo

Trofiette Liguri and Genovese Pesto

It is said that making pesto requires patients and love.

Calificación: 4.6/5
Avg. 4.6/5 4 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 4 oz. fresh basil
  • 4 tablespoons of grated Parmesan cheese
  • 2 tablespoons pinoli nuts (pine nuts)
  • 3 cloves garlic
  • 1/2 cup extra virgin olive oil (light in flavor)
  • 1 lb Trofiette

Direcciones

  1. Wash the basil leaves in cold water and dry them on a towel. With a marble mortar and wooden pestle pound the garlic into a paste. The garlic should not overwhelm the basil. Add some salt and grind it into the garlic paste (Don’t use large grain salt). Add the basil a little at a time and with a gentle swirling motion grinding it into the garlic. You get the best taste by gently grinding the leaves. At this point add the pine nuts, a handful at a time. When the nuts are soft and incorporated start adding the cheese. Begin to add the extra virgin olive oil. It is important the flavor of the oil is light so that it doesn’t overwhelm the flavor of the basil. The light olive oil of the Luguria blends perfectly with the basil mixture.
  2. The preparation should be done at room temperature and as quickly as possible to avoid oxidation.