The pesto sauce is a simple recipe that is used as a condiment in the Mediterranean since Roman times.
The name comes from that of the marble mortar which was used to crush the ingredients in order to make a creamy sauce, pesto (crush) of basil.
Simple recipe that remains unchanged today and sold in jars.
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|Net Weight||130 gr|
|Ingredients||Basil, olive oil, pine nuts, Parmesan or Grana Padano, salt, garlic, pecorino, potato flower, water,|
The pesto today is no longer made by hand, thanks to the use of electrical machines. Fortunately, it can be made with a simple blender as many italians still make it at home. The ingredients are always the same, there are many variations of pesto, but the recipe for Genovese pesto is the one to which Italians attribute the name of pesto.
The pesto is to be added cold to warm pasta. The Genovese boil pasta (linguine or trenette) in the same pot with a couple of potatoes cut in cubes and a handful of green beans. Everything is then drained along with the pasta and seasoned with pesto and sprinkled with Parmesan. This is simple, fast and brilliant.
This pesto is made with natural ingredients, good olive oil, pine nuts and Parmesan, fresh basil and garlic. Do not miss the opportunity to taste this recipe, which is over 1500 years and still loved by Italians to this day.