Pesto requires no introduction! Everyone knows it, and you're well aware of its deliciousness! However, if you haven't tried homemade Basil Pesto yet, you're certainly in for a wonderful treat.
Vibrant, fresh, and nutty, with a beautiful scent, flavour and aroma of basil, cheese, pine nuts, garlic, and Extra Virgin Olive Oil. Basil Pesto is the perfect example of Italian culinary art of transforming a handful of quality ingredients into a truly delicious dish.
Pesto is a perfect sauce for HOMEMADE POTATO GNOCCHI, Linguine, Trofje, Spaghetti, and a flavourful addition to Minestrone and Caprese. It can also be used to enhance the flavour of sandwiches and other dishes.
The word Pesto comes from the Italian word pestare, meaning to crush or beat. Traditionally, Pesto is prepared by crushing and grinding the ingredients in a (marble) mortar with a (wooden) pestle. This method helps release the essential oils and flavours. Because it is a raw sauce, all the natural flavours of its ingredients are preserved.
The process is simple: Garlic and pine nuts are ground with a pinch of salt into a paste, then basil leaves and oil are added gradually, and crushed and ground with more salt into a vibrant green cream, before the cheeses are added and mixed in, to finish the Pesto.
Traditional Pesto Genovese originates from Genoa, the capital of Liguria, a region in northwestern Italy.
According to Wikipedia, the ancient Romans made a similar sauce called Moretum (derived from Mortarium meaning grinding bowl), which was made from cheese, garlic and herbs. Basil was added later when it arrived in Italy from India.
Although traditionally made in a mortar & pestle, Pesto but can also be prepared using a food processor. I have tried both, and while the food processor is handy for quick preparation, I still prefer the pestle and mortar. This method preserves a coarser texture of the Pesto, allowing the ingredients to maintain their unique flavours. Additionally, a food processor may heat the mixture too much, risking oxidation and discolouration of the final pesto. Nonetheless, I have provided both methods below.
Whether using a mortar & pestle or a food processor, important are high quality ingredients:
Use good quality, aged Pecorino Romano and Parmigiano Reggiano cheeses, purchased in block form rather than pre-grated.
The basil leaves should be fresh, plump and vibrant.
The olive oil should be premium Extra Virgin Olive Oil.
The pine nuts can be used as they are, or toasted in a little olive oil beforehand to enhance their nutty flavour.
TIPS FOR HOMEMADE PESTO:
Storage:
Homemade Pesto can be stored in the fridge for four days. Cover the top of the Pesto with cling film, or transfer it to an airtight jar or container, add a layer of olive oil directly on the surface, and seal with an air-tight lid.
Tip for storing fresh basil leaves: To store fresh basil leaves before making Pesto, wrap the unwashed leaves in a paper towel and place them in a plastic bag or a plastic container. When stored in the vegetable drawer of the fridge, the leaves should stay fresh for several days. Alternatively, place them with their stems into a jar with water.
Freezing:
Pesto can be frozen, but in this case omit the cheese before doing so. Transfer the Pesto into an airtight container, cover it with a layer of olive oil, and freeze. Once thawed and ready to use, add the grated cheese.
To portion pesto, spoon the it into an ice cube tray. Once frozen, transfer the cubes to freezer bags and store them in the freezer.
Eva xoxox
HOW TO MAKE
GENOVESE-STYLE BASIL PESTO
Vibrant, fresh, and nutty, with a beautiful scent, flavour and aroma of basil, cheese, pine nuts, garlic, and Extra Virgin Olive Oil.
See also: TIPS FOR HOMEMADE PESTO
INGREDIENTS:
50 g basil leaves
100 ml extra virgin olive oil
110 g Cheese: half Pecorino Romano, half Parmigiano Reggiano
15g pine nuts
1-2 garlic cloves
coarse sea salt
Equipment needed: pestle & mortar, or food processor
DIRECTIONS:
1) Gather all the ingredients.
2) Prepare the ingredients: Rinse the basil leaves with cold water and thoroughly dry them using paper towels, being careful not to bruise them to prevent discolouration. Grate the cheeses and chop the garlic into smaller pieces.
3) Make the pesto using one of the two methods described below:
Using Pestle & Mortar:
Add the garlic and pine nuts with a pinch of salt to the pestle and mortar, then crush and grind them into a smooth paste.
Add a few basil leaves and 2-3 kernels of coarse sea salt. Crush the leaves into a paste using crushing, grinding and stirring movements. Gradually add all the basil and oil in small amounts, turning the mortar every so often 90 degrees against the grinding and stirring direction.
Once all the basil and oil are incorporated and ground into a cream, and the basil releases bright green liquid, add the grated cheeses and olive oil, a little at a time, continuing to grind and stir. Keep grinding until the cheese is fully incorporated. Taste and add more salt if needed.
Using a Food processor (better than a food blender):
To prevent the pesto from heating during processing, chill the food processor's bowl and blade for 1 to 1 ½ hours in the refrigerator before use. Use the blitz or on-and-off function to process the ingredients.
Add the basil, garlic and pine nuts to the bowl and blitz until roughly chopped. Gradually add the olive oil, blitzing after each addition until the pesto becomes a thick sauce.
Transfer the mixture to a bowl and mix in the grated cheese.
4) Using Pesto for Pasta: Cook your preferred pasta.
Reserve some of the pasta cooking water before draining. Mix about 1 Tbsp of the water with the pasta before adding the Pesto. This allows the Pesto to coat the pasta, preventing it from being entirely absorbed, and keeps the pasta moist. Mix well. 5) Serve: serve the Pesto pasta with a dusting of freshly grated Pecorino or Parmesan.
Pesto is a perfect sauce for HOMEMADE POTATO GNOCCHI, Linguine, Trofje, Spaghetti, and a flavourful addition to Minestrone and Caprese. It can also be used to enhance the flavour of sandwiches and other dishes.
Comments