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summer Pesto





8 leafs

Cherry tomatoes

10 unit

Iodized salt

to taste

Extra virgin olive oil

to taste

Grated Parmesan cheese

2 spoons

Pecorino cheese

10 grams

Dried almonds

1 spoon

Mezze penne rigate, pasta

200 grams

first courses from Italy - Lazio

summer Pesto

summer Pesto

vegetarian with gluten with lactose with nuts high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

summer Pesto

A first easy and super fast, fresh, great for the summer!

summer Pesto step 1

step 1

Boil water for pasta and salt. Meanwhile dealing with the pesto: Wash the basil leaves and start to crush them along with the almonds.

summer Pesto step 2

step 2

It would be better to use the mortar, but we all know that the mixer is more comfortable! If you choose this option, remember to put before the blades of the mixer in the freezer. Let them freeze and then use it.

summer Pesto step 3

step 3

In this way the basil does not oxidize. Olivia Add extra virgin olive oil in large quantities, parmesan and pecorino dosateli according to your taste. Then add the tomatoes.

summer Pesto step 4

step 4

For a more light version council tomatoes datterini better, if you want to dare with something tastier used dried tomatoes! Blend all.

summer Pesto step 5

step 5

Cook the pasta keeping aside a cup of the cooking water. Combine the pasta with pesto and mix with the cooking water to mix better. Add Parmesan and pepper to taste. The cold pesto is ready!

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