Ligurian-style pesto
Pesto
Italian cuisine
I just made this for July 4th out at my parents' place in the Berkshires with fresh basil from my mother's garden. To me, this tastes like summer! I fell in love with Ligurian pesto (from the Italian region of Liguria) when I visited Cinque Terre at the tender age of 17. Now this is not a purist's Ligurian pesto, but my own spin with walnuts and pea pods (typically green beans are used, but I like the crunch of the pods!). I also use a food processor instead of the traditional mortar and pestle. However, the trofie pasta is quite traditional and brings out the flavor of the pesto in a special way. It's very important to taste as you make the pesto and adjust according to your own preference. This makes a good amount of pesto and you may have some leftover (never a bad thing in my book!).
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