Tuesday, March 6, 2012
Pesto a la Stina
What you need:
- 2 pots of fresh basil
- 150 gr of pinion nuts
- circa 300-400 gr of fresh parmigano
- 2dl of fine, tasty olive oil
- 2 cloves of garlic
- black pepper and sea salt
- a mixer
- fresh pasta
So, let's get started. Rinse the basil leaves from the plant and put them in the mixer together with the pinion nuts and blend them. Add the garlic, the parmigano and the olive oil plus some black pepper and salt. Mix it once again properly.
Boil the fresh pasta and then mix it all together with the pesto in a larger bowl, then serve immediatly and top with some freshly grated parmigano.
Enjoy your man as an desert and Voilà, I swear, it's the best combination ever!
(You can keep the pesto in the refrigerator a week.)