Pesto di Recco

Name: Pesto di Recco
Yield: Makes about 1 cup/225 ml
Cuisine: Italian
Ingredients: 1 small clove garlic, peeled, with the green heart removed; 60 small or 30 large fresh basil leaves, carefully wiped, stems and spines removed; 1 pinch coarse sea salt; 3 to 4 tablespoons/45 to 60 ml prescinseua; 3 to 4 tablespoons/45 to 60 ml Ligurian extravirgin olive oil; 1 tablespoon/7 g pinoli

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

In Recco they traditionally use prescinseua in their pesto, and minimize the use of garlic. This is the pesto that one traditionally serves with trofie pasta.

Ingredients

1 pinch coarse sea salt
60 small or 30 large fresh basil leaves, carefully wiped, stems and spines removed

Europe
Italy
Recco
Sauce
Mediterranean
Gluten-free
Vegetarian

Method

Prepare as you would the Pesto Classico, but use the amounts indicated above.