2
packed cups fresh small basil leaves, washed in water and dried
6 tbsp
grated Parmigiano-Reggiano cheese
2 tbsp
grated Pecorino Romano cheese
1/4 to 1/2 cup
extra-virgin olive oil
Directions
To make pesto in the traditional way, a marble mortar, preferably made with Carrara marble from Tuscany, and a wooden pestle must be used. Add the garlic to the mortar and gently mash it down with a few grains of the salt, using the pestle in a circular motion against the sides of the mortar. Add the nuts and mash them down so they are amalgamated into the garlic. Add the basil leaves, a handful at a time, along with a few grains of salt and gently mash them down in a rotating manner. This is important because the essential oils in the leaves of basil need to be released as gently as possible.
When the mixture is a brilliant green liquid, mix in the cheeses. Finally, drizzle in the olive oil, a little at a time, and mix until a fluid, not paste- like sauce is obtained. Below Bowtie Pasta with Pesto Sauce, Tomatoes and Zucchini.
Comments
No comments on this recipe.