If you’re looking for the Real Pesto sauce, you’re in the right place!
It ‘s official, now begins the summer season, (said this on TV). And here in the country you can really feel it; yes, the sun and the fresh air in my opinion are real smells that you can feel with the awakening of nature.
With the beautiful sunshine … the basil grows well; mine is really beautiful, green and fleshy. So I take it, I wash it, and bring it to a private dinner with a really cheerful and friendly family. The basil will be the star in an amazing pesto pasta with whom I’ll season Italian Pasta.
Here you can find 2 recipes: the first is the original pesto sauce recipe (very long but it’s an nice experience to try it), the second one is the modern & easy version…that I assure you, will give you a very very tasteful and creamy pesto too. And for those not so expert in “Pasta subject” I suggest what types of pasta are really good with this exceptional sauce and fresh (in the bottom of the recipe card).
|Preparing Pesto sauce in a Blender
Prep time: 10 minutes
Cook time: 0
- 50grbasil leaves (possibly young and fresh)
- 1/2 cupExtra Virgi Olive Oil (possibly of Ligurian origin)
- 6 tbspparmesan cheese
- 2 tbsppecorino cheese (tuscan, roman, sardinian or sicilian)
- 2 clovesgarlic
- 1 tbsppine nuts
- few grainssalt
Ancient and Real Method
- To do the real Genoese Pesto need a marble mortar and pestle made of wood, a lot of diligence and patience.
- To have the first written recipe of Pesto we came back to the mid 800 and since then, except in the desecration hasty execution, technique has not changed.
- First you must wash in cold water, basil, (the Genoese one) and then put out to dry on a towel.
- In the meantime you have to beat it in a mortar one clove of garlic every thirty basil leaves, the ritual is even in doses.
- The garlic should be soft, should not prevail despite being heard in the background … so you can not miss it!
- It should not even miss the salt, add a few grains.
- At this point, but not all together (they are not a normal grass, but a precious one!) we add the basil leaves and it starts a gentle circular motion and extended in the mortar.
- Remember that essential oils of basil are preserved in the veins of the leaves and to get the best flavor, you should not beat badly but slightly rotate the pestle to tear, no shear, the fragrant leaves.
- When the basil will draw a bright green liquid it’s time to add the pine nuts, a handful. The better quality are national and, of course, are more expensive, but on this occasion we want to dispel the myth of the Genoese thrift and choose for the best, indeed the pine nuts are important in all of our recipes.
- It ‘time for the cheese: parmesan and pecorino, both DOP, properly seasoned. And finally, the extra virgin olive oil, spilled a drop, of course Italian flavor not particularly aggressive, not particularly intense, perfect to marry all the ingredients without overwhelming them.
- One last recommendation:
- processing must take place at room temperature and must end in the shortest possible time in order to avoid oxidation problems.
Easy (equally tasty and creamy) Pesto Sauce:
- Today, in the rush to make a good Pesto Genovese is also used the blender.
- Wash the basil leaves
- dry them on a kitchen paper.
- clean the garlic
- put in the blender first the half part of the leaves
- then the garlic
- then the pine nuts (put aside some whole pine nuts)
- then the cheese
- add half oil
- at last cover with the remaining basil leaves.
- turn on the blender for about 10 seconds adding the remaining oil flush.
- taste and add the salt.
- Season with whole pine nuts
- The blender makes the pesto equally tasty and creamy.
|Private Dinner in Terricciola|