Trancie di Pagro col Pesto from Mediterranean Seafood by Alan Davidson
Pesto is the pride of Genoa, but the combination suggested here is not specifically Genoese. Provided that you like pesto you will find the recipe an excellent one for general use. To make the pest...
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Cooking tools:
- Mortar and pestle
- Food processor
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring spoon
Ingredients
- pesto
- garlic
- fresh basil leaves
- pine-nut kernels
- grated parmesan cheese
- tomatoes
- anchovy fillets
- salt
- pepper
- olive oil
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