Homemade Pesto : Original recipe from Genova
Pesto is a sauce cold, synonym and symbol of Genoa and the whole Liguria, which for several decades is one of the most well-known and widespread sauces in the world.
The first traces of pesto we find even in 800 and since then, the recipe has always remained the same, at least in home preparation. To do the real pesto sauce takes a marble mortar and a wooden pestle ... and a lot of patience.
INGREDIENTS for 4 people
36 basil leaves
20 g pine nuts
1 clove of garlic
1/2 cup of extra virgin olive oil
2 tablespoons Original Italian Grana Padano
2 tablespoons Italian pecorino
To prepare the pesto sauce should be first noted that the basil leaves are not washed, but clean with a soft cloth (1 -2), and whether it's Ligurian or Genovese basil, narrow-leaved (and not the southern leaf large, which often has an aroma of mint). Start preparing the pesto by placing the peeled garlic in a mortar (2)
together with a few grains of salt (4). Begin to step on (4) and when the garlic is reduced cream (5), add the basil leaves together with a pinch of salt (6), which will serve to crush the fibers better and maintain a beautiful bright green color ,
crushed, then, basil against the walls of the mortar rotating the pestle from left to right and simultaneously rotate the mortar in the opposite direction (from right to left), taking it for the "ears", or the 4 rounded protrusions that characterize the same mortar (7), keep it up until the basil leaves will not come out a bright green liquid (8), at this point, add the pine nuts (9) and start to pound for reducing cream.
Add the cheese a bit 'at a time, stirring constantly (10), which will make it even creamier sauce, and finally the extra virgin olive oil (11) that will pour in, stirring constantly with the pestle. Mix the ingredients well until you get a smooth sauce (12).
E 'can freeze the pesto in small jars and then thaw in a refrigerator or at room temperature. Preserved freshly prepared pesto in refridgerator for 2-3 days in an airtight container taking care to cover the sauce with a layer of oil.
To get a great pesto sauce, basil leaves need to be dry, and should not be in any way wrinkled, as the rupture of vesicles containing essential oils on the upper part of the leaves, cause the oxidation of color and aromas, making the pitch dark green and herbaceous aroma. To prepare the pesto sauce, used oil and sweet ripe because the latter, as well as to act as a solvent for the aromatic substances, provides the perfect combination, enhancing the aroma of basil and mitigating the spicy garlic.
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