Pesto Genovese
Pesto comes from Genoa in Liguria; the name comes from 'pestare', to pound. The traditional recipe is made with a marble mortar and wooden pestle.
Fragrant Ligurian basil sauce with pine nuts, Parmesan, garlic and olive oil. Stirred through pasta, gnocchi or soups.
Ingredients
Method
Gently toast the pine nuts in a dry pan until pale golden. Let cool.
In a mortar, pound the garlic with the salt, then add the pine nuts and the basil leaves a handful at a time.
Add the cheeses and mix, then stir in the olive oil in a slow stream until you have a thick, green sauce.
To make it in a blender, pulse briefly and keep the blender cool so the basil doesn't darken.
Cover the surface with oil to preserve the colour. Keeps 5 days in the fridge.
Heat ruins the colour and flavour of basil. Stir pesto into pasta off the heat, loosened with a spoonful of the pasta cooking water.
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