Pesto Dolce

Name: Pesto Dolce (Sweet Pesto)
Yield: Makes about 1 cup/225 ml
Cuisine: Italian
Ingredients: 60 small fresh basil leaves, carefully wiped, stems and spines removed; 1 tablespoon/7 g sweet butter (optional); 3 tablespoons/22 g pinoli; 1 pinch coarse sea salt; 3 tablespoons/22 g fresh, finely grated Parmigiano-Reggiano; 3 to 4 tablespoons/45 to 60 ml Ligurian extravirgin olive oil, preferably fruttato

Sweet Pesto

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This sweet pesto must be made with the tiny leaves typical of Liguria. It is made more sweet by the exclusive use of Parmigiano and pinoli, and optional butter, along with the olio fruttato, the fruity olive oil that is so classically Ligurian.

Ingredients

1 pinch coarse sea salt
60 small fresh basil leaves, carefully wiped, stems and spines removed
3 tabl

Europe
Italy
Sauce
Mediterranean
Vegetarian
Liguria
Gluten-free

Method

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