traditional cooking recipes and books from italy by Laura's Kitchen
Home Recipes Contact Me Site map

SaucesSpecial menu

SaucesSauces

SaucesGravies for Pasta

SaucesLiqueurs

SaucesAppetizers & Crostini

SaucesPizzas & Focaccias

SaucesFirst Courses & Soups

SaucesSecond Courses, Meat & Fish

SaucesEggs and Side Dishes

SaucesCakes & Cookies

SaucesTea and hot infusions




PESTO
-Liguria-

> INGREDIENTS FOR 4 PERSONS

40-50 fresh small leaves of basil

1 spoon of Sardinian cheese grated

4 spoons of grated Parmesan cheese

A handful of pine nuts

1 cup of extra virgin oil

5-6 garlic segments

Salt

 

> PREPARATION


The traditional preparation requires that the pesto be put in a mortar,
but many persons, today, use a mixer.
Wash the basil well and dry it.
Mash the basil, the pine nuts, the garlic and the salt,
working long until obtaining a homogenous mixture.
Join the pecorino and stir,
then add the parmesan and continue stirring.
Once fine pour in the oil stirring
in order to amalgamate all well.


Italian Recipes by laura-cooking.com - © 2006-2008 - All rights reserved - pv:4