Another classic Italian favourite that’s vegetarian friendly: Pesto Genovese – a simple, delicious creamy paste ground from basil leaves, parmesan cheese, pine nuts and garlic, originating from Liguria, Italy. A great recipe for healthy living!
Grinding the pesto with a pestle and mortar is not merely traditional but also crucial – this brings out the real pulp and intense flavours of the basil leaves while retaining texture, something that an electric blender cannot achieve. Just ask any Italian granny! 🙂
As a pasta sauce this recipe serves up to 4 plates of pasta.
Did you know: The smell of basil acts as an anti-depressant, while eating fresh basil helps build your immunity system and defends your body against common cold and flu?
5 Comments
I like Pesto, my favorite 🙂
Is there an advantage to a ceramic mortar and pestle vs stone?
I couldn't find the pecorino sardo at my grocery store, can you recommend an alternative or should I just use 6tbsp of parmesan?
Those pine nuts look different from the ones available to me. Mine are spherical rather than the oval look of yours. Is there a difference?
Thanks.
Why add the olive oil, just a little bit at a time?
got my pestle and mortar today. Can't wait to try this. Thank you for sharing!
Christ don't wash basil.