(Pesto) Real pesto from Genoa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3/4 ounce Parmesan cheese (no rind), chopped into rough 1 inch pieces
1 ounce pecorino Sardo cheese (no rind) chopped into rough 1 inch pieces
1/2 cup pine nuts
2 medium garlic cloves, smashed and peeled
Kosher salt
1/2 cup extra virgin oil
2 1/2 ounces fresh basil, this is about five cups lightly packed
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Directions: |
Directions:In the food processor process both cheeses until broken into rough marble sized pieces - about 10 seconds.
Then pulse to the texture of coarse sand, about 8 to 10 pulses. Scrape bowl as needed.
Transfer the cheeses to a small bowl and set aside.
In the food processor combine the pine nuts, garlic and 3/4 tsp salt.
Process until a smooth peanut butter like paste forms. About 1 minute. Scrape the bowl as needed.
Add the cheeses and 1/2 of the oil, process until smooth about 15 seconds. The mixture should hold together when pressed aside of the bowl with a rubber spatula.
Roughly chop the basil with a knife.
Add basil to the food processor.
Pulse ten times, scrapping the sides of the bowl. Basil should be finely chopped and well combined with the cheese mixture.
Add the remaining oil and pulse until incorporated.
The pesto should be thick, creamy and spreadable. |
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Number Of
Servings: |
Number Of
Servings:1 cup |
Personal
Notes: |
Personal
Notes: Use 12 ounces of pasta.
When you add pesto to pasta also add 1/3 cup butter pasta water for straight noodles like spaghetti or linguine, or 1/4 cup pasta water for curly pasta like fusilli or penne. Toss to combine.
I like pesto with curly pastas, the pesto holds onto the pasta better.
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