Pesto Delicato Di Camogli Recipes
PESTO DELICATO DI CAMOGLI
I discovered this recipe when on vacation in Camogli, Liguria in Italy. Traditional pesto without garlic is made in a pestle and mortar. This raw sauce is tossed with fresh green beans cooked with fresh trofie pasta. If you can't find the twisty trofie pasta, use any fresh pasta-even linguine.
Provided by Buckwheat Queen
Categories Pasta by Shape
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
- Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
- Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 1.8 g, Cholesterol 12.7 mg, Fat 34.2 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 6.6 g, Sodium 780.1 mg, Sugar 0.3 g
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