Tuesday, March 07, 2006

Pesto

Another one of those classic Italian staples, where the blending of a few simple ingredients creates something sublime. Nothing compares to the taste of fresh pesto and it couldn't be easier to make your own with this recipe.


pesto© by haalo




Pesto

15g fresh basil leaves
pinch of salt
10g fresh pinenuts
1 garlic clove, crushed
25g grated Reggiano Parmigiano
60ml Extra Virgin Olive Oil


This recipe works well whether it's made in a blender/food processor or using a mortar and pestle.

If you use a blender/processor - add the basil leaves, pinch of salt, pinenuts, crushed garlic clove and grated parmigiano (please only use the real stuff) and pulse. Drizzle in the olive oil and blend again until it's achieves a smooth-ish paste - you still want it to retain some texture.


pesto© by haalo


If you use a mortar and pestle, add the basil leaves and the salt and mash until the leaves break down. Next adds the nuts and garlic and continue beating down, crushing the nuts. Finally add the parmigiano and mix well, it will turn into a fairly thick paste once you add the cheese. Next begin to drizzle in the oil, 1 tablespoon at a time, breaking up any larger pieces as you go.

Once the Pesto is completed you can store it in the fridge - place it in a container and drizzle some extra oil over the top to form a seal against the air. If you don't do this then the surface will oxidise and become dark.

2 comments:

  1. Are you on a diet? That is such a tiny quantity. By the time I've finished 'testing', it would be all gone! The version we make at home includes pecorino romano and butter, which adds a mellow quality.

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  2. I see it as an approachable quantity - personally I rather make smaller quantities more often, I just like the adding oomph you get from it being freshly made. The amount here is more than enough to make Pasta Genovese. You can, of course, multiply the quantities.

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