It is said that making pesto requires patients and love. The motion of the wooden pestle against the stone mortar brings out the oils. Trofietti Liguri is a traditional dish in Liguria.
http://turosdolci.wordpress.com/2010/06/28/trofiette-liguri-and-genovese-pesto/
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Thank you for this nice write-up/recipe. I love basil and the small leaf you have pictured looks so beautiful. I also freeze my basil in the ice trays..works wonderfully...so handy.
Sylvia