I converted my partner and my kid to the “real Genovese pesto”.
Recipe: half trofie (or any pasta), half small cut potatoes, same quantity of fresh green beens. Boil all together (requires a certain eye to determine when to trow each item in, but the original recipe is adamant this is the only way). Drain and add copious pesto sauce
Encourage to add grated parmigiano or pecorino on your plate.
We love it so much, my partner has learned to make pesto from scratch and it’s better than most if not all commercially available ones.
Absolutely, the best basil for pesto. We also make it ourselves but due to where I am it’s cheaper to use macademia nuts instead of pinenuts. Going to try your potato bean concoction this week with it.
I converted my partner and my kid to the “real Genovese pesto”.
Recipe: half trofie (or any pasta), half small cut potatoes, same quantity of fresh green beens. Boil all together (requires a certain eye to determine when to trow each item in, but the original recipe is adamant this is the only way). Drain and add copious pesto sauce Encourage to add grated parmigiano or pecorino on your plate.
We love it so much, my partner has learned to make pesto from scratch and it’s better than most if not all commercially available ones.
This sounds fantastic! Thanks for sharing
Absolutely, the best basil for pesto. We also make it ourselves but due to where I am it’s cheaper to use macademia nuts instead of pinenuts. Going to try your potato bean concoction this week with it.