The Secret of Great Italian Cooking: Recipes and Reflections of a Love Shared through Food by Monica Haughey & Monica Haughey & Maria Grazia Furnari & Maria Grazia Furnari

Author:Monica Haughey & Monica Haughey & Maria Grazia Furnari & Maria Grazia Furnari [Haughey, Monica]
Language: eng
Format: azw3
Publisher: Original Writing
Published: 2015-11-19T16:00:00+00:00

Pesto

It transforms any pasta into a delicious meal

The traditional recipe is the one from Liguria made with fresh basil, garlic, oil, pinenuts and parmesan cheese. There are many other different kinds of pesto and the key is to have an oily nut (pine nut, almond, hazelnut etc), extra virgin olive oil, some parmesan cheese, garlic and a herb such as basil or a vegetable such as pepper, courgette, aubergine or kale can be used.

In Sicily we use local ingredients like almonds, capers, olives or sundried tomatoes to add flavour and give character to the more gentle northern pesto.

Pesto experts argue that without garlic it cannot be called pesto

Basil and mint can give pesto its freshness and lightness

These recipes demonstrate how easy it is to make your own pesto and are an introduction to some of the many possibilities.

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