Pesto is one of the most popular Italian sauces around the world. Originating from Genoa, it is very easy to make and lasts for 3 to 4 days in the refrigerator thanks to a thin layer of oil on the top that stops it from oxidising. It can even be frozen.
The traditional recipe is made in a mortar (it can also be made with a food processor) and its main ingredient is basil. There are also versions made using other green leaves. The other key ingredient is Parmesan cheese, either on its own or mixed with Pecorino. The mixed version can also be made with cured sheep cheese if you do not have Pecorino.
INGREDIENTS
- 50 g very fresh basil leaves
- 100 g Parmigiano-Reggiano cheese or a mix of 70 g Parmesan and 30 g Pecorino
- 40 g pine nuts
- 80 ml extra virgin olive oil
- A pinch of salt
- 1 very mild garlic
METHOD
- Cut the basil leaves, discarding the stems which have a more bitter flavour. Wash and dry them.
- The pine nuts can be lightly toasted to bring out their flavour or left raw.
- Put half the olive oil and the rest of the ingredients in the food processor. Blend until all ingredients are well mixed. Then add the rest of the olive oil.
- Pour the sauce into a large bowl.
- Boil the pasta according to the instructions of the brand. Drain well and pour into the bowl with the pesto.
- Mix well with a pasta spoon and serve onto plates, adding shaved or grated Parmesan and toasted pine nuts as desired.
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