Ingredients
- 3 tablespoons pine nuts
- 2 cups fresh basil leaves, preferably "Picolo Fino"
- 1 clove garlic
- 1 pinch sea salt
- 1/4 cup freshly grated parmigiano
- 3 tablespoons freshly grated pecorino
- 10 tablespoons Ligurian extra virgin olive oil
Directions
In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, reserving a little for coating pesto in the jars,beating with a wooden spoon. Store in jars, topped with a very thin coating of extra virgin olive oil to just cover the pesto.
- TRENETTE WITH PESTO, POTATOES AND BEANS
- 1 cup fresh pesto
- 6 new potatoes (or small red potatoes), boiled and halved
- 1 cup young green beans (or haricot verts), blanched and refreshed
- 1 pound package Trenette pasta
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Place pesto, potatoes and beans in a 12 inch to 14 inch saute pan and set aside. Cook pasta according to package instructions until "al dente" and drain. Add pasta to pan, place over medium heat and toss until warm through. Pour into warmed serving dish and serve.
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By christine_chaus...
Montreal, FL
on July 26, 2007
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Really good. I put 1/2 cup of grated parmesan, and I toasted the pine nuts for more flavors. For my taste, it needed more oil; I put almost 3/4 cup of oil in it because it was too dry. With these modifications, wonderful.
By marilyn_3554070
Carlsbad, CA
on June 18, 2007
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Have tried many recipes and finally tried this one. Just made a few changes. Used all parmesan cheese instead of the pecorino and also added one more close of garlic. I put everything into my food processor and it was done in no time. Used over penne pasta and it was excellent. Great blending of flavors. I have also used this to stuff large mushrooms and then put them under the broiler briefly. Delicious!
By lindacyr_7231511
vero beach, FL
on February 14, 2007
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a delight to serv at dinner time with a great presintation
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