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Trofie Pesto Genovese is a classic Northern Italian dish. Sweet, peppery, and herbaceous basil cling to twisted Trofie pasta for a wonderful bite every time.Traditional pesto is made with pine nuts, however we use almonds in this recipe as it is more common in people’s pantries than pine nuts. Store leftover pesto in an airtight container up to a week or freeze in covered ice cube trays up to 6 months and use when making sauce, roasting vegetables, or marinating meat.
Ingredients:
½ lb Trofie Pasta
1 Pasta Rock
2 cups Basil
2 Garlic Cloves
½ cup Caramelized Garlic Olive Oil
¼ cup Almonds
½ tspPeruvian Pink Sea Salt
¼ cup Parmesan
1 TbspSweet Basil Balsamic Vinegar
Instructions:
