How to prepare pesto

A very quick lunch? Trofie with pesto! It will be enough for you prepare some pesto fresh, healthy, simple and fast! Pesto gives off a fragrance that envelops the whole kitchen.

The pesto, a mix of basil, pecorino, oil, garlic and pine nuts. But here the variations begin; because there are those who do not like garlic. And so, according to the areas and the ingredients available, we hear of the use of walnuts and parsley, of other cheeses, among which, obviously, Parmesan, ricotta and even marjoram. It is prepared in time and can be kept in the refrigerator for even a few days, well covered with a drizzle of oil, to avoid unpleasant oxidation. Several pasta dishes that are seasoned; slates, trenette or, even better, the rough and homemade trofie, sometimes even prepared using chestnut flour.

There recipe that we offer you is very original: there is no garlic, there is no cheese, but other ingredients.

The starting point for the preparation of pesto is the marble mortar and pestle in pear or box wood. However, if you don't have much time, you can opt for the blender.

How to prepare pesto. Ingredients

  • 2 bunches of basil, equal to about 36 leaves
  • 30 grams of raisins
  • 50 grams of raw almonds
  • 5 shelled walnuts
  • 1 tablespoon of pine nuts
  • 6 tablespoons of extra virgin olive oil
  • 1 teaspoon of coarse sea salt

How to prepare pesto. Method
Wash the basil in cold water and let it dry. Meanwhile, make the base in a blender: add extra virgin olive oil, walnuts, almonds, raisins, pine nuts and blend until creamy.

At this point, start adding the basil: each time add the necessary oil and a pinch of coarse salt. Blend quickly for a few moments each time. stop the blender open and turn the mixture to push down the leaves, add oil if needed. Close and restart, so on until the end.

Video: Pesto a la Genovesa, receta italiana original (October 2020).