Pesto alla Genovese is a sauce from the region of Genoa, Italy. Traditional ingredients for this sauce include basil, garlic, pine nuts, olive oil, and Parmesan or Pecorino cheese. A careful selection of these ingredients give this sauce the nice fragant and rich flavor.
The name was originated form the word pestare, which means pound, and it makes reference of the origins of the sauce made on a mortar and pestle.
Below is my recipe for pesto, the balance of ingredients can vary on taste but this recipe can be used as a basic guide.
Ingredients:
1 big bunch of basil leaves (about one cup well packed)
60 grams (1/2 cup) of grated Parmesan cheese
Olive oil
1-2 cloves of garlic
3 tablespoons of pine nuts (can substitute with walnuts)
Salt
Linguine
Preparation:
Get out your pestle and add the garlic and salt, then add the basil leaves until it created a paste.
Add the pine nuts and pound again, then incorporate the Parmesan cheese.
Finally add the olive oil, it should be enough to bring the paste together and create a sauce consistency.
Note: You can use a food processor, just add all the ingredients and pulse together.
Cook your pasta in boiling water according to the package directions. Before draining the pasta save some of the cooking water.
Return the pasta to the pan, add the pesto sauce and gradually add some of the water to give the pasta a runny sauce that coats the pasta.
Serve immediately!
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