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    <title>Cuciniamo Insieme!</title>
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      <title>Pesto alla genovese</title>
      <link>https://www.cediformaggi.shop/pesto-alla-genovese</link>
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           Pesto alla genovese
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           Lo senti nell'aria quest'inconfondibile profumo di basilico?
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           E cosa cucinare se non la ricetta che lo vede come protagonista?
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           Ingredienti:
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            100 g di foglie di basilico
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            65 g di parmigiano reggiano "Il Casello"
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            40 g pecorino
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            40 g di pinoli
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            1 spicchio di aglio
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            190 g di olio EVO
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            sale q.b.
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           **Si può conservare in un vasetto di vetro ricoperto con un filo di olio e.v. o.
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           Per ottenere un ottimo pesto alla genovese è importante che le foglie di basilico siano ben asciutte.
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           Lavate delicatamente le foglie di basilico, asciugatele bene con carta assorbente da cucina cercando di non ammaccarle .
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           Tritate il parmigiano, il pecorino, i pinoli, l’aglio e il basilico, poi unite l’olio e il sale e continuate a tritare  fino a raggiungere la consistenza desiderata.
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           Lo potete conservare in un vasetto di vetro ricoperto di olio EVO.
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           E' ottimo per condire primi piatti, gnocchi di patate, lasagne.
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           E tu hai provato a cucinarlo? Condividilo con noi!
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      <pubDate>Thu, 05 Aug 2021 09:53:54 GMT</pubDate>
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