A simple yet timeless recipe, now that winter is on its way what better way to make the most of the gardens basil than to make delicious pesto Genovese. For best results I always call for the use of a mortar and pestle. However, if time is not on your side a food processor can be used.
Pesto Genovese
makes approximately 1 serve (4 people)
1 x garlic clove
1/2 teaspoons salt
50g Basil
3 tablespoons pine nuts
4 tablespoons Parmigiano Reggiano
1/2 tablespoon Pecorino
4 tablespoons olive oil
In a mortar and pestle, add in garlic and salt, combine well creating a paste.
Next, add in basil and pine nuts, working the mortar and pestle well so that there are no large chunks.
Lastly, add in both cheese’s and loosen with olive oil until the mixture is silky and smooth.
If you’re making a big batch, a good tip is to freeze the mixture into serving sizes and add the mixture when required.
For an extra special pesto pasta, add in evenly chopped potato cubes and flat green beans to the boiling pot of water to create the delicious ‘Trofie al Genovese’.
Remember pesto does not need to be cooked, simply add it to the cooked pasta and a little water and stir well, the residual heat will melt the cheese in the pesto perfectly coating the past.
*If you have a nut allergy, I have also tried this recipe without the pine nuts, although not traditional still delicious none the less.
