Pesto di Sori

Name: Pesto di Sori
Yield: Makes about 1 cup/225 ml
Cuisine: Italian
Ingredients: 1 small clove garlic, peeled, with the green heart removed; 1 tablespoon/7 g pinoli; 2 teaspoons/3 g wild fennel; 3 to 4 tablespoons/22 to 30 g ricotta; 3 to 4 tablespoons/45 to 60 ml Ligurian extravirgin olive oil; 1 pinch coarse sea salt; 60 small or 30 large fresh basil leaves, carefully wiped, stems and spines removed

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

In Sori, not a mile away from Recco, the pesto is distinct. There, wild fennel becomes part of the sauce, along with ricotta.

Ingredients

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

Europe
Italy
Sori
Sauce
Vegetarian
Mediterranean
Gluten-free

Method

Prepare as you would the Pesto Classico, but use the amounts indicated above. The wild fennel should be added with the basil.