Lasagne in green with vegan pesto and zucchini
Sauces from Italy - Liguria
translated by Italian with
The most typical of the typical, the depopulated pesto on Italian tables as if the national pesto.
Take the basil seedlings and pull all the leaves, just watch out leaflets, woe to also take a bit of shank.
Wash them thoroughly and then dry them thoroughly, can not even be a drop of water, if not bye! Leave them over a nice dry cloth hung out to dry for at least 10-15 minutes.
Place in a blender: basil, garlic cut into small pieces, pine nuts, 3 turns of extra virgin olive oil (oil bottle would be bent on turning the mixer jug three times), Parmesan and a pinch of salt.
Start blending, and schools of thought here could open up a discussion that would never end.
There is one who prefers frullatissimo and those with the pieces, here I make a middle ground so I hope to put all agree.
After reaching the perfect blended pesto it is ready, if you want to keep put it in a jar and cover extra virgin olive oil.
Otherwise, add it to the drained pasta to make it more creamy it is always good to keep aside a little of the cooking water and add oil if necessary. Done!
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