服务：6 to 8
The Genovese love their pesto, where it’s served in every restaurant. Simple to prepare, it’s traditionally made with basil, Parmigiano, and pine nuts. In my version, I use a Locatelli cheese and toasted hazelnuts. Make the pesto in advance to cut down on prep the day of your dinner. With all the beautiful basil available in summer, make a double batch. It can be added to hot pasta right from the fridge.
在食品加工机中，将榛子和大蒜混合在一起，然后加工直至磨碎。加入罗勒和奶酪，脉冲几次，然后加工1分钟。在电动机运行的情况下，慢慢将橄榄油稳定地加入直至充分混合。转移到密封的容器中，并用薄薄的油覆盖香蒜酱。（香蒜酱可以提前1周制成，并存放在冰箱中。）
Bring a large pot of well-salted water to a boil. Add the pasta, and cook according to package directions. Drain the pasta, and transfer to a bowl. Add the pesto in spoonfuls, and toss until the pasta is fully coated, using about 2 cups (reserve remaining pesto for another use). Garnish with hazelnuts and cheese, and serve.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review