Recipe - Pesto Alla Genovese

100 g Basil leaves
20 g Pine nuts
30 g Pecorino Romano (this means
seasoned pecorino)
30 g Extra virgin olive oil
1 Cloves of garlic (up to 2)

the Ingredients are very simple because pesto is a poor dish.

the tradition suggest to use a pestle but nowdays can be used an osteriser.

the tipical pasta used for the pesto alla genovese is "Trenette" or
"Linguine" that is a kind of flat spaghetti. One last raccomandation, once
that the "Trenette" and the Pesto are well mixed in the pan serve the pasta
on a dish where there you layed few boilled potatoes cutted in thin disks,
this will make it really "Genovese"!

Posted to FOODWINE Digest 11 Dec 96

From: Paolo franchet@DADA.IT

Date: Thu, 12 Dec 1996 02:51:20 +0100