Pesto
Learn how easy it is to make the delicious Italian pesto sauce from Liguria.
Equipment
- Mortar and pestle
Ingredients
- 1 1/2 cups small basil leaves tightly packed
- 1 clove garlic peeled
- 3 1/2 tbsp. pinenuts
- 1/4 cup olive oil extra virgin
- 2 tbsp. Parmigiano-Reggiano freshly grated
Instructions
By Blender
- Wash the basil leaves and dry them thoroughly with paper towels
- Chop the garlic, removing any green shoots in the heart of the clove.
- Place the garlic and basil in a food processor or blender.
- Add the pine nuts and pour in about one-third of the oil.
- Process or pulse, stopping occasionally to press the leaves down with a wooden spoon and to add oil, until the pesto has a slightly chunky texture with some whole pine nuts left.
- Do not overheat the pesto by excessive blending. Spoon the pesto into a ceramic or other non-metallic bowl.
- Stir the Parmigiano-Reggiano into the sauce and add salt to taste.
- Cover the pesto with a film of olive oil until ready to use.
- Note: If you are planning to store pesto for any length of time, do not add the cheeses or garlic, since these ingredients slowly ferment; instead add them just before using the sauce. To store pesto, place it in a glass jar or earthenware container—never use metal or plastic containers or utensils. Cover the surface of the pesto with a thin film of olive oil to prevent oxidation and discoloration and seal tightly. Pesto can be kept in the refrigerator for several weeks if the garlic and cheese have not been added, or it can be frozen for several months.
With Mortar and Pestle
- Place a handful of the basil leaves in the mortar with a pinch of rock salt and pound.
- Then rotate the pestle clockwise, crushing the basil against the side of the mortar.
- Drizzle in olive oil, add more leaves, a few pine nuts and minced garlic.
- Continue to add the ingredients slowly, pounding and crushing until you have produced a chunky paste.
- Dilute with olive oil and mix in the cheese with a spoon.
Video
@justineforelli How to make organic pesto! click link in bio for full recipe. #foodtiktok #fyp
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