Ideal for a typically Ligurian pesto pasta, cook together with the pasta some thinly sliced potatoes, a handful of green beans and season with the pesto diluted with a couple of tablespoons of cooking water and a drizzle of extra virgin olive oil. Excellent in minestrone, to flavor your sauces, on boiled potatoes, on hard-boiled eggs. For a delicious recipe “perini” tomatoes with pesto: cut the tomatoes in half, fill them with the pesto, put a pinch of breadcrumbs on top and cook them in the oven for about 25 minutes.