At first I was relectant to post this recipe here.
This is a hand me down from family to family recipe.
You'll notice this recipe doesn't have any added salt,
just the saltiness from the parmesan cheese,
make sure your pasta water is well salted
if you are going to use this pesto on fresh pasta,
or the overall flavor profile will fall flat.
Also, be sure to adjust for seasonings before serving.
With food this simple, you need to get the seasonings right.
Ingredients:
1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil
Directions:
Start chopping the garlic along with about 1/3 of the basil leaves.
Once this is loosely chopped add more basil, chop some more,
add the rest of the basil, chop some more.
At this point the basil and garlic should be a very fine mince.
Add about half the pine nuts, chop.
Add the rest of the pine nuts, chop.
Add half of the Parmesan, chop.
Add the rest of the Parmesan, and chop.
In the end you want a chop so fine that you can
press all the ingredients into a basil "cake".
Transfer the pesto "cake" to a small bowl
(not much bigger than the cake).
Cover with a bit of olive oil,
it doesn't take much, just a few tablespoons.
You can set this aside or place it in the
refrigerator until you are ready to use it.
Just before serving give the pesto a quick stir
to incorporate some of the oil into the basil.
No comments:
Post a Comment