Have you ever prepared pesto? I never dared to try but last time I was in Italy my grandma quickly whipped it up and I was astonished: it seemed so easy. I have to say she is a regular Italian grandma so she can quickly whip up all sorts of delicious things, but seriously, pesto seemed extremely easy to make. So since my basil is quite big, why not try pesto?!
This is the result, what do you think?
Now, there is a downside: you need A LOT of basil leaves to obtain not very much pesto :( But try it anyway, you can make it and eat it right away. With the following amount we made the green lasagna with pesto and zucchini, but it would work for a pasta for 3, the right pasta for pesto is Penne.
If you want to be traditionalist you should use a mortar and pestle and they say (by they I mean traditionalist Italians) that pesto should ABSOLUTELY be done this way. Using mortar and pestle you smash the basil leaves releasing their essential oil. Also, you should not pound the pestle, you should use a circular movement, be gentle with the basil. ‘They’ say the leaves heat and break if you use blades, therefore not release the correct aroma. BUT I don’t own a mortar and pestle (plus I am lazy) so I used a hand blander to make my pesto, and you can probably use a regular blender or a small chopper/food processor (if you try this let me know how it works so I can update this recipe).
- 25 gr – 2 cups (pressing a little) basil leaves
- 65 ml – 1/4 cup olive oil
- 2 garlic cloves
- 1 tbs pine nuts
- 6 tbs grated parmesan cheese (possibly Parmigiano Reggiano DOP)
- 2 tbs grated pecorino cheese (possibly Pecorino Romano or Toscano)
- 1 pinch of salt
Directions so short never existed :P
Wash and dry the basil.
Toss everything together and chop until the leaves are broken to a paste.
The best way to make pesto with an electrical chopper/blander is to activate the blades in short bursts, to avoid overheating the basil leaves.
You are all done! Enjoy!