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Oh...how I wish I were there with you when you were appreciating all that freshness of the basil and pine nuts. Just beautiful.
I can almost smell how good you made that pesto...the color alone speaks volumes ;o)
Thanks for sharing a part of your vacation activities ;o)
Flavourful wishes,
Claudia
It is said that making pesto requires patients and love.
Ingredients
- 4 oz. fresh basil
- 4 tablespoons of grated Parmesan cheese
- 2 tablespoons pinoli nuts (pine nuts)
- 3 cloves garlic
- 1/2 cup extra virgin olive oil (light in flavor)
- 1 lb Trofiette
Directions
- Wash the basil leaves in cold water and dry them on a towel. With a marble mortar and wooden pestle pound the garlic into a paste. The garlic should not overwhelm the basil. Add some salt and grind it into the garlic paste (Donât use large grain salt). Add the basil a little at a time and with a gentle swirling motion grinding it into the garlic. You get the best taste by gently grinding the leaves. At this point add the pine nuts, a handful at a time. When the nuts are soft and incorporated start adding the cheese. Begin to add the extra virgin olive oil. It is important the flavor of the oil is light so that it doesnât overwhelm the flavor of the basil. The light olive oil of the Luguria blends perfectly with the basil mixture.
- The preparation should be done at room temperature and as quickly as possible to avoid oxidation.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 252 | 94% |
| Total Fat 28.56g | 36% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 78mg | 3% |
| Potassium 68mg | 2% |
| Total Carbs 1.33g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.12g | 0% |
| Protein 2.62g | 4% |
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Reviews
June 29, 2010
July 1, 2010
I never had heard, of trofiette before, but did some research and now I know why. They are a Ligurian specialty and especially when served with the pesto. Truly Ligurian!I've cooked/tasted this recipe!
Comments
July 1, 2010They actually don't even mention pesto they just have it as "Trofiette Liguri". It is assumed that it is with pesto. I know how to hand make it but would never do it, too much work!. The problem is finding it packaged in markets. You can find it in through out the region in the markets but I have not seen it outside of this region.
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