Spaghetti with Genoese pesto.
The Ligurian sauce par excellence, one of the most famous in the world, with spaghetti.
It is not the most famous type of pasta that is used to accompany (even more classic are trenette, corsetti, trofie or mandilli) but they are equally good.
I tried to create a somewhat special photo for this truly exceptional dish.
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.
On Amazon you can find several books and recipes on this dish and I suggest some: Pesto. Tradition and future or Pesto & quick dressings. I also suggest other books on Genoese cuisine in general: The real Genoese cuisine. Easy and cheap., The cuisine of the Genoese. History and recipes or True Genoese cuisine: cooking gems 3.
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
Spaghetti with Genoese basil pesto – Spaghetti au pesto de basilic génois – Espaguetis con pesto de albahaca genovesa – Espaguete com pesto de manjericão genovês – Spaghetti mit genuesischem Basilikumpesto – Mỳ Ý với pesto húng quế Genova – 意大利面配热那亚罗勒香蒜酱 – ジェノババジルペストのスパゲッティ
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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