Cooking on vacation:
the zero kilometer pesto!

Continuing in my culinary experiments with local produce, and when they have a good mortar with pestle, I decided to launch the preparation of a good plate of pasta with pesto.
After all I have all the ingredients at my fingertips, I could not ask for anything else!

And this time I found all the ingredients really zero kilometers: from basil here is in any garden or balcony (although instead of using it to prepare food keep it as a deterrent to mosquitoes and evil spirits ...).

For the pine nuts (kukunari - κουκουνάρι) I turned to the mother of the lady who runs one of the supermarkets in the area: they use them for Christmas preparations. For olive oil, I would say that the family farm that hosts me is the ideal!

Pecorino, as for other preparations made here, has been replaced by the mature gravy  of the dairy in the village.

And I worked with mortar and pestle!

I began to pound garlic and pine nuts then adding a little 'oil.

then I switched to the basil hand gradually adding more oil ...

... finally to finish with the cheese.

Green beans and potatoes I got them from the Ortolana, definitely from the earth to the table; and I saw him cleaning them ...

Then the cooking completely went according to tradition.

Given the goodness of the oil, I could not help but add it to the pesto in the tureen where I drained the pasta!

And here's my saucer, enjoyed sea view!

I can not help but wish good appetite to the guests.

ADVICES AND NOTES:

• Pesto came so well that I know that the short reply ...