This pesto is simple yet the most perfect version of the sauce I've come across. The ratios are perfect. If you have a mortar and pestle I strongly recommend using them to mash up the ingredients, as it creates a superior sauce. However, a blender/food processor will work just fine too. I adapted this (heavily) from Serious Eats.
Ingredients
- 4 medium cloves garlic
- Generous pinch coarse sea salt
- 3 ounces basil leaves (from about a 4-ounce bunch)
- 2 tablespoons pine nuts, toasted
- 3 tablespoons grated Parmigiano Reggiano
- 2 tablespoons Pecorino-Romano
- Approximately 1/2 cup extra-virgin olive oil
Instructions
- Using a mortar and pestle, combine garlic and sea salt and grind to a paste.
- Add basil leaves, a handful at a time, and grind against the walls of the mortar. Continue until all basil leaves have been crushed to fine bits and have released their green liquid.
- Add pine nuts and gently crush with pestle, then work into a paste with basil and garlic.
- Add both cheeses and continue to use pestle to grind into a paste.
- Slowly drizzle in olive oil, working it into the pesto with a wooden spoon until incorporated. Pesto can be served with pasta right away, or transferred to a jar or container, covered with a small layer of olive oil, sealed, and refrigerated overnight.
Serves 4.
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