Pesto
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Total Time
20 mins
-
Servings
1 x 200ml / 7oz jar
-
Calories
2330 kcal
-
Course
Condiments
-
Cuisine
Italian
Pesto
Report
Hailing from Northern Italy, pesto (or pesto alla genovese), made with basil, pine nuts, cheese, olive oil and garlic, is one of the essential Italian sauces.
Share:
Ingredients
- 3½ oz basil young Genoan leaves
- 3 tablespoons pine nuts , preferably from the Pisa region
- 4½ oz parmigiano reggiano (Parmesan), finely grated
- 1½ oz Fiore Sardo cheese , or Pecorino, finely grated
- ½ teaspoon fleur de sel , or coarse salt, preferably from Trapani
- 2 cloves garlic , cut in 4, preferably Vessalico
- ¼ teaspoon marjoram (optional)
- ¾ cup extra virgin olive oil , preferably from Liguria
Equipment
- Mortar and pestle
Instructions
- Gently clean the basil leaves with a slightly damp sponge, without getting them wet.
- Place the garlic and half the salt into a large marble mortar and pound vigorously with a pestle.
- Add the pine nuts and mash again, until a coarse paste is obtained.
- Add the basil leaves, continuing to mash very gently, then add the two cheeses and mix everything together.
- Soften everything by slowly pouring in 3/4 of the oil in a stream until the mixture is smooth, creamy and of a good consistency.
- Transfer the mixture to a bowl or jar and add the remaining oil, stirring with a wooden spoon.
Notes
- The pesto can be stored in the refrigerator for a few days only if it is well covered with olive oil (to be discarded at the time of consumption) to avoid oxidation.
- Never crush the basil leaves vigorously, but gently run the pestle against the walls of the mortar, so as to tear them without having previously cut them.
- The preparation must be done at room temperature and quickly in order to avoid oxidation which could alter the flavor and color of the basil.
- The amount of garlic can be increased or reduced according to individual taste.
- The use of a blender should be avoided as the steel blades and heat could alter the flavor of the pesto.
- Before using the pesto with your chosen pasta (e.g. trofie, trofiette, trenette, mandilli di saea /lasagnette, testaieu / testaroli), dilute with the pasta cooking water.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
