Recipe
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Pesto Genovese
| <% 'ADV_ORGANIZER 1.0 | formato, categoria, base, altezza, unico, disposizione, voto, dove, numero,tipo,refresh,output response.write(organize_adv(0,categoria,120,240,,,10,,1,1,1,)) %> | Ingredients 2DL of olive oil (extra), 50g of basil leaves, 50g of pine nuts, 30g of grated parmesan cheese, 30g of pecorino sardo, 1-2 cloves of garlic (or if you wish), walnuts (optional) and salt . |
Conduct recipe
Spread in a mortar a pinch of salt, garlic and peeled (after cleaned) basil leaves, with the pestle "pest" in such a way as to produce a rotary motion, then add pine nuts. Continue to grind annexing any nuts. Then combine the Parmesan and pecorino, when the mixture is fairly homogenous, add the oil a wire without stop mix (in the case of automatic pay attention cooling ingredients and container so that the amalgam does not heat up losing precious aromas).
Proposal by: radiosity
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<% 'ADV_ORGANIZER 1.0 | formato, categoria, base, altezza, unico, disposizione, voto, dove, numero,tipo,refresh,output response.write(organize_adv(0,categoria,120,90,,,8,,1,1,1,)) %>
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