Conchiglioni with Pesto | Easy and tasty recipe
Today we present you a delicious recipe directly from the program "From Mass to Mensa": Conchiglioni al Pestato. This dish is simple to prepare and incredibly tasty, perfect to satisfy the whole family.
Ingredients
500g of conchiglioni
100g of fresh basil
100g of Sicilian pecorino
2 cloves of garlic
150g of almonds
300g of Pachino tomatoes
Extra virgin olive oil to taste
Salt and Pepper To Taste.
Preparation
- Crush the almonds until you obtain a grainy consistency.
- Add the peeled Pachino tomatoes and continue to crush until you obtain a homogeneous mixture.
- Add the fresh basil, garlic and a pinch of salt, continuing to mix.
- When the mixture is well blended, add the grated Sicilian pecorino and the extra virgin olive oil.
- Cook the conchiglioni in plenty of salted water until al dente and add them to the pesto.
- Serve the dish and enjoy!
- Garnish with fresh basil leaves before serving.
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