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| Pesto Sauce |
| Recipe contributed by Joe Barracato |
| Ingredients |
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| Preparation |
| The recipe originates from the coastal Italian region called Liguria. Other parts of Italy have other kinds of pesto like the trapanese. Instead of the mixer you should use the mortar. This avoids that the metal blades from the mixer extracts the bitter essences from the leaves. Have fun! Directions: Put the pinoli, garlic and the basil into the mortar or mixer. Then add oil, cheese, salt and pepper if you like. Mix until creamy and the pesto is ready to go! Makes 4 servings. |
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