Pesto is a preparation that I love, I love it and I happen to eat in winter, because I find a really good trade, which inter alia also love my children. When in season I love it, but since February, I wanted to come up with a recipe found long ago on "Small snacks between friends"-Trish Deseine-Guido Tommasi Editore, a wonderful book! The pitch in question was made with sundried tomatoes and cheese English manchego the piston, that here may be replaced by the Parmesan cheese.
Specifically, however, I found the Super pecorino cheese ... and from there took away the "dance of the replacements."
The result has been brushed with some spaghetti for lunch today in my parents' house and, unbelievable, my father complimented. Yes, its him that, who knows him knows, if you just get out of a sow from attimimo things known and safe, are you sure that you get a nice "... but you, to me those things a little 'details not I like not so. " Spignattato that when you have a whole Sunday morning, maybe risks inc .. grandmother at the time. But today he asked me to bring him another. Eheehhh!
pesto sun-dried tomatoes and pistachios 50 gr.
dried tomatoes 30 gr.
shelled pistachios 20 gr.
nuts 30 gr. grated pecorino cheese
olive oil and salt in a blender
Put the chopped tomatoes finely enough, along with pistachios and walnuts. When everything is well chopped, add salt, then add cheese and oil in quantities sufficient to make the mixture spreadable. These doses are for six servings a few more "goodies" extra. For
pasta mingled with little cooking water in a saltapasta where to throw the pasta immediately after draining, moving well for a minute over medium heat.
I found it as a special dip for the fingers to celery root. One thing rustic at best, but a good, good ...!
With this recipe I participate in the contest of beautiful Tatin :)
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