Pesto is a sauce that is prepared cold and added to hot pasta. In Liguria, it’s usually prepared with a pestle and mortar, first grinding the garlic with a pinch of sea salt and grdually adding and grinding all the other ingredients, ending with a splash of olive oil.

PREPARATION TIME

30 MINS

SERVES

4

DIFFICULTY

MEDIUM

PRODUCTS USED

INGREDIENTS

METHOD OF PREPARATION

Create culinary delights with our ingredients!

  • Extra Virgin Olive Oil – Gold Label
  • Extra Virgin Olive Oil – Blue Label
  • Casarecce
  • 400 g of Garofalo Casarecce (n. 88)
  • 50 g basil
  • 30 g pine nuts
  • ½ glass of extra virgin olive oil
  • 50 g grated Parmigiano cheese
  • 20 g grated Sardinian Pecorino cheese
  • 1-2 cloves of garlic
  • Pinch of salt

1 – Lightly roast the pine nuts in a pan over a very low heat and leave to cool on a plate.

2 – Wash the basil leaves, so as not to handle them too much and prevent them from oxidising, and dry them in a salad spinner.

3 – Separate the leaves and place them in a blender with some of the pine nuts, cheeses, chopped garlic, oil and salt.

4 – Gently blend the pesto, without holding down the button for too long so that the sauce doesn’t get too hot or too funny.

5 – Gradually add all the ingredients until reaching the desired consistency.

6 – As the Caserecce is being cooked in boiling water with salt, place the sauce in a large bowl, which wil be used to serve the pasta.

7 – Drain the pasta and place in the bowl while stirring, adding some of the pasta water to give the sauce more texture.

8 – Add more grated cheese when serving, depending on taste.

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