Pesto alla genovese is a wonderful raw sauce. Its smell is amazing and it tastes great and soooo fresh! It’s quite easy to prepare, but proportions among ingredients must be respected, at least if you want to eat it the Italian way! The wacky and not Italian way is not considered here! LOL!!!
This is the official recipe:
- Half glass olive oil
- 50 g fresh basil
- 6 tablespoons grated parmesan
- 2 tablespoons grated pecorino
- 1 tablespoon pine nuts
All ingredients should be put in a mortar but you can use a mixer. Put the ingredients in the glass and mix them, but don’t use it to te maximum power because you don’t have to warm the ingredients, otherwise it looses its freshness and color. It must be smooth but not too much.
With this quantity of pesto you can flavour 500 g pasta.
You can prepare more and freeze it! the important thing is that, when you need it, you let it defrost without warming it due to the reason I told you before, that is to say that it’s a raw sauce and it would loose its peculiar taste and color.
It’s a recipe that is good also for vegetarians!
Today I ‘m a bit in a hurry but in one of the next posts I ‘l tell you how to use pesto on pasta (and not only on pasta!!!), I have some fantastic suggestions for you!!!