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This is one of the most popular oldest and traditional sauce recipe existing in Italy : il pesto alla genovese
Pesto Genovese is an uncooked cold sauce made only with 7 ingredients: Genovese basil DOP, extra virgin olive oil (Possibly of the Ligurian Riviera), Parmigiano Reggiano , Pecorino cheese , pine nuts (pine seeds) , garlic and salt. It was born in Liguria, a beautiful region situated in northern Italy. It’s one of the sauces most used in our country and nowadays it’s famous all over the world.
This is the official recipe of the Consorzio Pesto Genovese that is very specific about exactly where the ingredients should come from. We know that it’s difficult to find all the ingredients of the Italian tradition in foreign countries, but if you want to make the recipe for Genovese pesto that you would eat in Italy, stick to these ingredients as much as possible. So do what you can, but don’t add ingredients that have nothing to do with the authentic recipe (we’ve noticed this in many recipes) such as ricotta cheese, cashew nuts, seeds oil, green beans or lemon juice.
How to Store Pesto
Store pesto Genovese in the refrigerator, in an airtight container, for 2-3 days, taking care to cover the sauce with a layer of extra virgin olive oil.
It’s possible to freeze the pesto in small jars and then defrost it in the refrigerator or at room temperature.
How to make Pesto Genovese with Mortar and Pestle
If you want to try making pesto with mortar and pestle, here are the steps to follow:
After washing the basil leaves, dry them thoroughly on a kitchen towel.
Place the garlic in a large marble mortar with a few grains of salt and start pounding with the pestle.
Add the pine nuts and crush them, obtaining a rather coarse mush.
Add the basil leaves while continuing to gently crush, then add the two grated cheeses and mix everything together.
Soften the mixture by slowly pouring the oil until you have a homogeneous, creamy consistency, then transfer it to a bowl and finish mixing it with the remaining oil.
Some precautions:
You must never step on the leaves with force, but gently rotate the pestle along the walls of the mortar, so as to tear them up without cutting them.
The processing must take place at room temperature and not take too long, to avoid oxidation which alters the flavor and color of the basil.
The quantity of garlic can be reduced or increased according to personal taste, but the total lack alters the original taste.
Some make an addition of walnuts, tolerable variant, but cashews, parsley and lemon must be avoided.
Follow us ! Stay tuned !
The Italian cooking experience project is on the launch pad !!
Countdown has started
Save the date: 20 – 10 – 20 (October 20th 2020)
www.italiancookinexperience.org