Pesto Sauce originates in Genoa, Liguria (a region of northern Italy). It is one of my favourite sauce: as I have relatives living in Liguria, and my father has been working in the area, I have had the opportunity to taste it several times. I’m posting here the recipe of pesto as we make it at my home. Please note that quantities I reported are just approximated, as I use to taste and change while I make it.
Traditionally, pesto is made by using mortar and pestle, but nowadays we normally use a mixer (preferably with plastic blades). In this case, pay attention not to use a high speed, so that basil leaves won’t oxidate, making your Pesto get a darker color.
My vacation on the French Riviera has come to an end, I’ve spent wonderful days with my honey and my friends… I’m now back to work, but before returning to my daily grind, I wanted to share with you the last recipe I tasted before leaving, pasta with Pesto Sauce, hoping you’ll appreciate it 😛
Ingredients for 4 servings:
3 bunches of basil
25 g of pecorino cheese, grated
25 g of parmesan cheese, grated
order diflucan cheap Nolvadex 1 clove of garlic
1 tbsp of pine nuts Plavix buy
100 ml of extra-virgin olive oil
Preparation Time: 20 min.
Total Time: 20 min.
Gently wash and dry basil leaves (you should actually just clean them up with a damp cloth, like mushrooms).
Put your basil in the mortar (or blender), together with garlic and pine nuts, and start to crush them (or, in my case, to blend at low speed).
Add now pecorino, parmesan and pour the oil in a very thin jet. Season to taste and keep blending gently till you get a very smooth sauce.
Put now the pesto sauce in a bowl or a jar, covered by a layer of extra-virgin olive oil, cover with plastic wrap, and put it in the refrigerator, where it will last up to a week.
Otherwise, you can frozen it in single-dose containers for later use, or even use it right away to serve a dish of pasta 😛
Nessuna ricetta simile a Pesto Sauce.All Recipes, recipe by Flavia Imperatore
There are no comments yet for this recipe