Trenette al pesto con parmesan grated: a Ligurian delight.
Trenette al pesto con parmesan grated on top is definitely one of the delights of Liguria.
Being one of my favorite dishes you will find it dozens of other times on this site but I insist on adding photos of it when I have the chance.

Do you like pesto? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon 600D and lens Tamron 16-300.

I refer you back, here, to the short but clear recipe written for me by the Chef Loris.

Pesto (pronounced in Ligurian: /’pestu/) is a traditional condiment typical of Liguria. With the name pesto alla genovese, it is included among the traditional Ligurian agri-food products (PAT).
Its basic ingredient is basil (Ocimum basilicum), and more specifically Genoese Basil.
Pesto is obtained by crushing (mixing under pressure) basil with salt, pine nuts and garlic, all seasoned with parmesan, fiore sardo and extra virgin olive oil. It is therefore a raw sauce, or a compound in which the ingredients are mixed cold, not cooked. For this characteristic the ingredients do not lose their original organoleptic characteristics.
Continue and learn more on Wikipedia

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