Thursday, July 26, 2012

summer means basil means pesto!

Here is the classic Ligurian pesto sauce. As we say in, when you have fresh basil, the brightness of the taste of pesto can not really be adequately described.

for the pesto sauce:
  • two cups fresh basil leaves
  • one half cup olive oil
  • three cloves of garlic, peeled and diced
  • two tablespoons pine nuts
  • salt (a teaspoon or to taste)
  • one-half cup freshly grated Parmesan cheese
  • three tablespoons freshly grated Pecorino, Romano or Toscano
  • two tablespoons butter
Using a blender (pesto was traditionally made in a mortar with pestile, but a blender works excellently), put in the basil and garlic and blend for a few seconds. Then add the pine nuts and olive oil and salt, and blend at a high speed until the sauce approaches being creamy (not too creamy, as a little roughness in the texture is wonderful).

When the blending is completed, transfer the sauce into a mixing bowl and stir in the two grated cheese, and then the softened butter, making sure you get a thorough and uniform melding.

Now ready for combining with your favorite pasta. Check trofie with pesto or trenette with pesto, potatoes and green beans, all at