Pasta with basil, pine nut and cheese sauce. Ideally, to make perfect pesto you need basil from Pra’ (a Pdo product), a district of Genoa, the delicate extra-virgin olive oil from the Ligurian Riviera and garlic from Vessalico (Imperia), which is milder and easier to digest. The mortar and pestle are fundamental.
- By Marco Secchi
- The Telegraph - By Amelia Freer
To vary this, use 2 tsp fresh pesto in place of the marinade; swap noodles for red-lentil spaghetti and the greens for courgette and peas. Prep time: 10 minutes | Cooking time: 10 minutes To serve Whisk...