Pesto (Basil and Pine nut Sauce)
Recipe Type: Salse e Sughi (Sauce)
Cuisine: Liguria
Author:
Prep time:
Total time:
Serves: 300 ml
Pesto sauce is used to dress pasta and add flavour to soups such as minestrone. The most classic pesto dishes are [i][url href=”https://www.livingalifeincolour.com/recipes/trofie-al-pesto-trofie-pasta-with-basil-and-pine-nut-sauce-liguria/”]trofie al pesto[/url] [/i](twisted pasta, green beans and potatoes dressed with pesto sauce) and[i] trenette col pesto[/i] (long flat pasta with pesto sauce).
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/02/meimanrensheng.com-pesto-ingredients.jpg”]
- 1 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-garlic” target=”_blank”]garlic[/url] clove
- ½ teaspoon coarse sea [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-salt” target=”_blank”]salt[/url]
- 100 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-basil” target=”_blank”]basil[/url] leaves with stalks on, leaves and flowers removed and washed and dried
- 60 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/fruit-and-nuts/#go-pine-nut” target=”_blank”]pine nuts[/url], toasted
- ½ cup extra virgin [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#olive” target=”_blank”]olive oil[/url], the nicest you can afford, preferably from Liguria
- 20 grams finely grated [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#parmesan” target=”_blank”]Parmigiano-Reggiano cheese[/url]
- 20 grams finely grated [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#pecorino” target=”_blank”]pecorino cheese[/url], plus extra for serving
Instructions
- In a mortar and pestle, grind the garlic with the sea salt until it forms a paste. Use the pestle to grind the garlic along the sides and don’t pound the mixture.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/02/meimanrensheng.com-pesto-1-pound-together-the-garlic-and-the-salt.jpg”]
- When the garlic and salt has formed a puree, add the basil leaves. Continue to grind until the leaves start to break down.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/02/meimanrensheng.com-pesto-2-pound-the-basil.jpg”]
- Next, add the pine nuts, continuing to grind until the mixture forms a paste.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/02/meimanrensheng.com-pesto-3-add-the-pine-nuts.jpg”]
- Remove the pesto from the mortar into a bowl and add the cheeses.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/02/meimanrensheng.com-pesto-4-place-in-a-bowl-and-add-the-cheese.jpg”]
- Stir well with a wooden spoon.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/02/meimanrensheng.com-pesto-5-stir-in-the-cheese.jpg”]
- When well mixed, add the olive oil, 1 tablespoon at a time, stirring until it forms a sauce.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/02/meimanrensheng.com-pesto-6-gradually-add-the-oil.jpg”]
- Pesto can be placed in a clean, dry jar, covered with oil, and placed in the refrigerator for up to a week. It can also be frozen in cubes in an ice tray ready to add to a soup or pasta when needed.
Notes
If you don’t want to use a mortar and pestle, you can also use a blender or food processor or a hand blender with good results. Just add in the same order as listed above, adding a few tablespoons of the olive oil with the garlic. Be careful not to over chop the pine nuts as you want the sauce to have a nice, slightly chunky texture. When combined, remove the pesto and place in a bowl. Stir in the cheeses using a wooden spoon. Then slowly add the remaining olive oil.
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