How delicious is the fragrance of fresh basil leaves minced, “pestate” gently in the mortar with garlic, olive oil and Parmesan and/or Pecorino. Nothing reminds me more of Italy than this wonderful Mediterranean composition made by Italians since 2 centuries.
Ingredients: yield 4 servings
- 3 fresh bouquets of Basilico/Basil, about 60 leaves
- 2-3 mild garlic cloves chopped
- 1/2 a glass of pure virgin Italian olive oil, mild
- 2 tablespoons of greted qood quality Pecorino
- 2 tablespoons of grated good quality parmesan
- few grain of salt
- a handful of pinenuts
- some good hands, patience and love
How you make it:
- Wash the basil leaves and let them dry on paper towel, while working.
- In the mortar add the chopped garlic gloves with few, really few grains of salt. With a rotating movement crush the garlic and salt (it will help to grind the basil)
- It’s now the moment to add half of basil leaves (30) and always in a rotating mode reduce them gently, till they are in small pieces, almost pulp. Do not crush, it would destroy the wonderful perfume.
- Add the pinoli, their sweetness will adjust the taste, continue with the other half.
- It’s the moment of cheese, mix it well in the mortar, then add olive oil by small drops, continue mixing.
- Cook 6 oz. Gnocchetti, serve add Parmesan/Pecorino mix, salt, pepper. Top it with a good tablespoon of Pesto.
In Italy we do not like the Pesto too liquid or oily, so please adjust your oil quantity as it goes.
Your are done!!
Your Pesto will be delicious over trofie, spaghetti, minestrone, tomatoes and potatoes salad, asparagus, grilled chicken.. and many more.
Italian Garden fragrance and flavors on your plate! Delizioso.