Want to know how to make the freshest, brightest pesto? Well, I’ve got you covered. And this one’s straight from my appearance on the Today Show. Andyama. Add all the ingredients into a blender. And the trick here is to use a couple of ice cubes. While the blender is running, the motor will create heat, and sometimes the pesto can become bitter and lose its color. The ice keeps everything cool, preserving that beautiful color and fresh taste. Blend it up until smooth and creamy. And today we’re using trophier, a traditional pasta from Lagoria. Perfect for catching the pesto and making sure every bite is packed with flavor. Mix it all together and that’s it. Simple, fresh and delicious.
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Recipe:
Bring a large pot of salted water to a boil and cook the trofie until al dente, about 10–12 minutes. Reserve some pasta water before draining.
Meanwhile, add the basil, garlic, pine nuts, Parmigiano, salt, olive oil, and ice cubes to a food processor or blender.
Blend until smooth and creamy. Transfer the pesto to a large mixing bowl.
Add the drained pasta and a ladle of the reserved pasta water to the bowl with the pesto. Toss gently until everything is well combined.
Trofie al Pesto
Ingredients:
1 pound trofie pasta
3 cups of fresh basil leaves
2 garlic cloves
⅓ cup pignoli
½ cup freshly grated Parmigiano-Reggiano
Salt q.b.
¾ -1 cup extra virgin olive oil
3–4 ice cubes
Hi Chef thank you for sharing your recipe! What if we cant find pine nuts