Basil Pesto is commonly used on pasta, traditionally with Mandilli de Sæa, trofie or trenette. Potatoes and little green beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. Pesto is sometimes served on sliced beef tomatoes and sliced boiled potatoes.
Ingredients:
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/3 cup pine nuts or walnut, toasted
1/2 cup extra virgin olive oil
3 clove garlic
Salt and freshly ground black pepper
Methods:
1) In a food processor - blend basil leaves, garlic, nuts and cheese.
2) Gradually, slowly pour in olive oil whilst the mixture being process.
3) Add in salt & pepper to taste.
Done ;-)
Ingredients:
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/3 cup pine nuts or walnut, toasted
1/2 cup extra virgin olive oil
3 clove garlic
Salt and freshly ground black pepper
Methods:
1) In a food processor - blend basil leaves, garlic, nuts and cheese.
2) Gradually, slowly pour in olive oil whilst the mixture being process.
3) Add in salt & pepper to taste.
Done ;-)
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