Dani García, Michelin Chef: "To Make a Homemade and Textured Green Pesto, Add a Pinch of Panko"

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Pesto is a sauce of Italian origin from the area of Genoa whose name translates to the word 'machacar', since this is how it is traditionally made: crushing in a mortar all the ingredients without the need to use appliances with heat. The main ingredients of the purest version are basil, garlic, pine nuts and olive oil, although we also talk about an elaboration that accepts multiple variations and with which different versions can be made such …