Pesto alla Genovese is one of the most famous raw sauces in the world.
The basic ingredients to prepare this exquisite condiment are: basil, garlic, Parmesan cheese, pecorino cheese, pine nuts, extra virgin olive oil and coarse salt.
To prepare the original Ligurian pesto recipe, it is essential to follow these rules: the pesto must be prepared by hand with a mortar; the processing must be quite fast, to avoid oxidation and preserve the flavors; the basil leaves, should not be washed, but only sprinkled.
Preparation: 15 minutes
- 1 garlic clove
- 30 fresh basil leaves
- a pinch of salt
- 1/2 cup of Parmigiano Reggiano cheese
- 1/4 cup of Pecorino Romano cheese
- 4 tbsp of extra virgin olive oil
- 1 tbsp of pine nuts
After removing, with a dry cloth, the dust from the basil leaves, in a mortar we process the garlic clove with a pinch of coarse salt until it is reduced to a cream.
We add the basil leaves a little at a time, with a few grains of coarse salt (this will help to break up the fibers better).
The correct movement to follow is from left to right: this way leaves will crush on the walls of the mortar.
When we have crushed all the basil leaves add the pine nuts and continue to process until reduced to a cream.
At this point we add the cheeses, a little at a time, continuing to pound.
Once this is completed, the pesto will have a paste-like consistency.
It is time to add the extra virgin olive oil, a little at a time.
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