Ingredients
- Parmesan cheese (grated);
- Basil;
- pine nuts (can be replaced with walnuts);
- garlic (optional);
- Coarse-grained salt;
- extra virgin olive oil.
PROCESS WITH THE MORTAR to make the sauce for 1 fettucine/pasta portion (140 gr of pasta)
you will need a mortar and pestle.
- put a pinch of coarse-grained salt and a “not too full” tablespoon of Pinoli (Italian pine nuts) inside the mortar.
- begin to pound until all the pine nuts are smashed and stir the mixture with a spoon to keep it from sticking to the mortar
- Add basil (there is not a precise amount, about 80 gr – x 1 pasta portion- but you must see if you have to add more)
- Continue to pound the pesto until you get a dense cream consistency.
- Then add half a tablespoon of extra virgin olive oil (NOT ALL TOGETHER) and a tablespoon of Parmesan cheese.
- Pound until you get the result you got during our class.
! If you want it with garlic, add a very small piece (a 1/7 of a garlic clove) at the beginning of the process together with coarse-grained salt.
PROCESS WITH IMMERSION BLENDER (suggested for big amount of pesto)
You must put all the ingredients together + 3 ICE CUBE (to prevent the pesto from turning dark) and start mixing with an immersion blender. replace coarse-grained salt with fine salt.
3 ICE CUBES = X 3 PASTA PORTIONS
STORAGE
the pesto can be stored in the fridge for up to 3 days, but its container must be covered with transparent plastic foil.
Pesto Recipe