Orticoni with Genovese pesto and cherry tomatoes


12 Horticulturalists

150 g cherry tomatoes

For Genovese pesto:

50 g fresh basil

70 g Parmesan cheese 24 months

30 g Pecorino Fiore Sardo

15 g pine nuts

100 g Ligurian Evo oil

2 cloves of garlic

salt to taste.


Wash the basil leaves and peel the garlic cloves, removing the inner core. Place the garlic with the salt inside a kitchen mortar and begin to pound. Next insert the basil and pine nuts until a dark green mixture is obtained. Slowly add the oil and only at the end add the Pecorino and Parmigiano. Pound the mixture until creamy and well blended. Wash the cherry tomatoes, cut them into four and place them in a pan together with the pesto. Cook the Orticoni in plenty of salted water. Drain after 4 to 5 minutes, toss with the Genovese pesto and cooking water. Plate the Orticoni over a bed of pesto, top with the cherry tomatoes and a few fresh basil leaves.

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