Slow Cookbook Recipe No. 1
2 cups fresh basil leaves 4 medium-size cloves garlic, finely chopped 1 cup of pine nuts 1 cup best quality olive oil 1 cup freshly grated Parmesan cheese ¼ cup freshly grated Romano (pecorino) cheese Salt and freshly ground black pepper, to taste 1. Process the basil, garlic and pine nuts in a food processor fitted with a steel blade – or in 2 batches in a blender – until finely chopped. 2. With the machine running, pour in the oil in a thin, steady stream. 3. Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover until ready to use. The most popular pasta used in Liguria is known as “trofie”, a short curled pasta usually hand made. Lasagna al pesto is also very popular as well as a flat type of spaghetti similar to fettucine. It is a good idea to set aside a cup of the pasta water should you find the pasta to be too sticky. It should be fluid.
As George Bernard Shaw would say,
|
