Preparation Time: 30 Minutes
Submitted by: Cuna de Olivares
Suggested Olive Oil: Vero Andino
This dish is brought to Argentina from the Sicilian region of Italy for combining different Mediterranean tastes. It is a classic test in the different restaurants and it’s easy to make at home.
1/2 Cup Vero Andino Extra Virgin Olive Oil
1 cup fresh basil
1 / 2 cup fresh curly parsley
3 cloves garlic minced
1 / 4 cup blanched almonds
1 / 2 cup grated Parmesan cheese
1 / 2 teaspoon of salt
1 / 2 kilo of cooked pasta as directed
Place all ingredients except olive oil and pasta, in a blender and blend to form a cream. Then add the olive oil Vero Andino FRANTOIO to soften mixture. Once liquefied ingredients, place the mixture in a saucer, add oil by teaspoonfuls, until mixture has consistency of heavy cream.
Drain the pasta well, serve individual portions and, on top of each, put a small dab of pesto sauce. Serve aside the remaining sauce and Parmesan cheese offered.