Pesto sauce
Presentation
Genoese pesto is a concentrate of Italian aromas and flavours. It's traditional to eat it with trofie , but it's fantastic as a sauce to season any shape of pasta. This pesto will conquer your sense of smell and enchant your taste, just be careful not to sauté it in the pan or heat it too much otherwise it will lose most of its great qualities.
Ingredients:
- 80 grams of basil leaves
- 60 grams of Parmesan cheese
- 25 grams of Sardinian pecorino cheese
- 35 grams of pine nuts
- 80 grams of olive oil
- a clove of garlic
- about 5 grams of coarse salt
Preparation:
1 Wash the basil leaves under running water and 2 dry them gently between two cloths. 3 Then blanch two-thirds of the basil for 5 seconds, taking care to immediately put it in water and ice to stop cooking immediately.
4 At this point, put the pine nuts, salt and garlic clove in the blender, removing the core from the centre. Blend at low speed and intermittently to prevent the ingredients from heating up to obtain a granularity of about 1-2 millimeters. 5 Now add the blanched and squeezed basil, the fresh basil and blend as before. 6 When the basil is also well chopped, add the olive oil and always chop intermittently until the mixture is smooth and well blended.
7 If some of the ingredients stick to the walls of the blender, help yourself with a spatula to remove them and obtain a homogeneous pesto. 8 At this point add the pecorino and parmesan and blend at low speed just to mix the cheese with the pesto. 9 Now your pesto is ready and you can pour it into a jar ready to use to make a great pasta dish.
Advise
- To prevent the pesto from becoming dark you should not heat it, so I recommend using cold ingredients, cold equipment and not blending too powerfully or for too long. A trick could be to put the blender container in the freezer first.
- Never pour pesto over pasta while it is still in the hot pan, otherwise you will ruin its taste and color.
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