Speaking of pesto Italy comes immediatly in mind. It was first created in a region called Liguria. Pesto is a cold sauce, synonym and symbol of Genoa and the whole Liguria, which in recent decades has been among the most widely known sauces in the world. The traditional pasta used with pesto is called "trofie" and it’s ideal to hold this amazing sauce.
PREPARATION TIME: 20 min
COOKING TIME: 9 min
- 12 oz pasta (trofie is ideal)
- 1 3/4 oz basil (net weight of the leaves)
- 1 clove fresh garlic
- 1 pinch salt
- 1 tbsp pine nuts
- 2 3/4 oz nutritional yeast
- 4 tbsp extra virgin olive oil
- Wash the basil leaves in cold water and place them on a towel to dry. Remove the stem and midrib and peel the garlic.
- Put the basil leaves, garlic, salt and pine nuts in a mortar. Begin by turning the pestle to break the leaves against the edges of the mortar.
- When the basil is crushed into small flakes, add the nutritional yeast and start to work over to obtain a homogeneous mixture.
- At this point, add the olive oil and still work the mixture until you get a thick cream.
- Boil the pasta in salted water, drain and dress with the pesto in a bowl.
I love pasta pesto and haven't had it for quite some time! Thanks for sharing!
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I really, really must have a bash at making this.
Although it doesn't apply to me, my thanks go to logic for giving an alternative for people who cannot eat tree nuts.