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How to make the pesto ericino: In a mortar, pound the garlic with the basil and the almonds and a pinch of salt until you
get a creamy texture. Pound the peeled tomato fillets as well. Blend the tomatoes into the
pesto ericino sauce adding oil, and salt and pepper to taste.
Pesto ericino is used to dress different types of pasta, especially fresh hand-made pasta
like orecchiette o cavatelli, as well as rigatoni and conchiglie.
Recipe courtesy of The Italian Trade Commission.
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