Pesto, you cannot get it wrong - it's so simple and so good!
This is usually served with "trofie" (a thin twisted pasta), but you can even use it as a dipping sauce or on toasted bread to make bruschetta. This sauce and the pasta comes from Genova, the capital of Liguria.
About Chef Francesco Mattana:
Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London.
For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad.
All of Chef Francesco’s recipes are original, traditional and based on the best ingredients.