Second time this month, but I made some tweaks to the recipe based on availability.
I used Džiugas (Lithuanian) instead of Parmesan since it’s very similar.
I used a mix of pine nuts and pistachios as I was running low on pine nuts.
Pasta :- Garofalo Radiatori
Pesto Recipe:
• Fresh basil
• Pine nuts & pistachios
• Extra virgin olive oil
• Lemon juice
• Džiugas cheese (aged hard cheese)
• Salt
• Garlic
I also added sautéed cherry tomatoes and Thai chili at the end to pasta.
by Ok_Cut_8171
3 Comments
Traditional recipes include both green beans and a different American-born vegetable instead of tomatoes, namely, potato. Try the original recipe and let us know!
Being from Genoa I can say this is a good attempt, even most Italians Don know what good pesto is.
All I can say, besides getting enough pine nuts so you can avoid using pistachios, is that you definitely ground it too much, you should still see pieces in there and shouldn’t be some a smooth green cream, hope that helps!
I’m from near Genoa and this looks AMAZING, the twists you added are kosher lol