Hi everyone and welcome to the GialloZafferano kitchen. Today we'll take a virtual flight to the Italian region of Liguria to prepare Pesto Genovese. Pesto Genovese is a pasta sauce that's typically used with traditional Ligurian pasta shapes such as Trofie, Trenette or Trofiette. Naturally, each Ligurian family has a special way to make pesto and with a secret recipe.
7 Tablespoon (Liguria)
Pecorino romano cheese
1 Ounce, grated
Parmigiano reggiano cheese
1⁄3 Cup (5.33 tbs)
2 Clove (10 gm)
Fresh basil leaves
1 1⁄4 Cup (20 tbs)
1. Place the garlic and coarse salt in the mortar and smash the garlic to a paste like consistency.
2. Add basil little at a time also add salt every time you add basil; continue to smash, turn the pestle right and left like you are stirring.
3. Once the basil has also become like a green paste add the pine nuts, crush them into the basil and mix well.
4. Once done add the cheese and oil, alternating the two, continue mixing.
5. Once done transfer the pesto in a container.
6. Serve the pesto sauce along with your pasta.
If you can't find a mortar and pestle, you can prepare the sauce in a blender, but remember, it's important that the blender doesn't heat up the sauce.
What you can do is put the blender pitcher and blades into the refrigerator to cool for at least an hour before you prepare the pesto.
Avoid blending continuously, blend at small intervals until you achieve the desired consistency.