Wednesday, 3 September 2008

How exactly to make pesto...

A lot of people want to know how to make the simplist things, but in the best way. The most simple Italian sauce can prove tricky to get exactly right - Pesto.

This recipe below should prove a success! For best results use basil bought from our favourite market in Puglia - belissimo!


50g Basil Leaves

1 small Clove of Garlic (better if fresh)

1 pinch of Salt

1 generous tablespoon of Pine Nuts

15g of Pecorino (try to use “Fiore” or “Sardo” as it's better with this recipe)

15g of Parmigiano Reggiano

4 tablespoons of extra Virgin Olive Oil


Tear the Basil leaves off the stems
Remove the main vein of the leaf
Wash the basil leaves with cold water and dry with a cloth
Peal the garlic clove and grate the Pecorino and the Parmigiano cheese
Place the basil, garlic, salt and pinenuts in a mortar
Hand mix with the pestle, pressing firmly
When the basil is crushed, add the cheese and make the paste
Then add the oil to make a creamy consistency
Put all the ingredients together in a mixer and gentle mix
Your pesto is now ready to be served...

The market in Puglia

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