Though there are actually many different types of pesto, the pesto sauce from the region of Liguria, made with basil, pine nuts, cheese and garlic, is the most famous worldwide, and with good reason: it can be made in just a few minutes, keeps well, and adds a burst of fresh, aromatic flavor to any number of dishes.
| | | If you're having trouble viewing this email, click here | | | | | | Classic Basil Pesto...and the Unusual Way Pesto is Served in Liguria! | Though there are actually many different types of pesto, the pesto sauce from the region of Liguria, made with basil, pine nuts, cheese and garlic, is the most famous worldwide, and with good reason: it can be made in just a few minutes, keeps well, and adds a burst of fresh, aromatic flavor to any number of dishes. |  | Danette St. Onge Italian Food Expert | | | | | | Pasta with Pesto, Potatoes and Green Beans | The mixing of two starches (pasta and potatoes) in one dish might seem odd, but this is a traditional way of serving pesto in Liguria. This satisfying one-pot dish is sometimes called "pesto ricco" (rich pesto) or "pesto avvantaggiato" (pesto with benefits!). | | | | | | | | | | | You are receiving this newsletter because you subscribed to the Italian Food newsletter. If you wish to unsubscribe, please click here | | | 1500 Broadway, 6th Floor, New York, NY, 10036 | | | | | | | | |
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