RICETTA ANTICALDO COUS COUS FREDDO CON PESTO E POMODORINI! FACILISSIMA E BUONISSIMA #summerrecipes
Recipe Information
Vegetables with Basil Pesto Sauce
Cultural Context
Originating from the Liguria region of Italy, pesto is a vibrant sauce made from fresh basil, garlic, pine nuts, and cheese. Traditionally served with pasta, it has become a beloved accompaniment to various dishes, including roasted vegetables. Today, pesto is enjoyed worldwide, with numerous variations incorporating different herbs and nuts.
Prepare the cous cous by combining 2 bicchieri of cous cous with 2 bicchieri of water and let it sit until the cous cous absorbs the water.
Add 1 cucchiaio of olio extra vergine d'oliva to the cous cous and fluff it with a fork.
Chop the pomodorini and add them to the cous cous.
If using, add the fette di formaggio or provola and olives to the mixture.
For the pesto, blend together the foglie di basilico, pinoli or mandorle, 30 gr di grana grattugiato, and mezzo spicchio d'aglio, adding olio and sale to taste.
Mix the pesto into the cous cous salad until well combined.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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