Pesto

Eating in Liguria

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Pesto

Ingredients for 4 servings
4 bunches of basil from Prà
30 g of pine seeds
3 cloves of garlic
A pinch of coarse sea salt
40 g of grated Parmesan cheese
4 tablespoon of Ligurian extra virgin olive oil.

Instructions
Remove the leaves of basil from the stems, rinse and let dry on paper towel, being careful not to crush them.
Place the dry leaves in the mortar, add pine seeds, the whole peeled cloves of garlic, the salt and crush with the olive wood pestle, without pounding, until smooth.
Add the cheese and slowly add the oil, while constantly blending the mixture.

Serving suggestions
Types of Pasta: Trenette, Trofie, Corzetti, Gnocchi.
It is also possible to add boiled potatoes and green beans to the pasta.