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Cover: Mamma Mia!

28Mar 12

Pesto Sauce

Fresh Pesto SauceAs well as sharing some of my favourite mouth-watering recipes, I’m trying to cover the rudiments of Italian cooking, one of which is pesto sauce. The rich green sauce from Genoa is so tasty, the Beastie Boys rap about it on their track ‘Finger Lickin’ Good’.

B + P + P = Pure Pleasure. This equation for taste bud pleasure begins with B for basil (and plenty of it) to which you add P, for pine nuts, and then more P, this time for pecorino (or Parmesan). The ubiquitous olive oil and garlic, and a little squeeze of lemon juice, and that’s it! You can use it for countless recipes, including this tagliatelle with pesto and pine nuts.

Ingredients:

  • 175ml olive oil
  • 2 large bunches of basil
  • 200g pine nuts
  • 150g of Pecorino or Parmesan cheese, finely grated
  • The juice of one lemon
  • 1 to 3 cloves of garlic, peeled and coarsely chopped (Vary the amount according to your personal preferences: we like plenty, to keep the vampires off!)

Method:

1 – With a generous splash of olive oil, gently fry the pine nuts over a low-to-moderate heat, for about two minutes. Remove from the heat and throw in the chopped garlic, which will cook a little in the residual warmth, suffusing the oil with its beautiful yet powerful flavour.

2 – Coarsely chop all the basil, including the stalks, and either chuck it in a food processor or a good large pestle and mortar. I have to confess that whilst I often make my own pasta and tomato sauce the old-fashioned way, when it comes to pesto, I let technology speed things up. I also prefer the smoother consistency a machine gives. But you might prefer the rustic unevenness of the ‘by-hand’ method, which can also be messy and fun!

3 – Toss in all your other ingredients (including all the oil you fried your pine nuts and garlic in, plus the oil you set aside), and either blitz with the blender, or work that pestle and mortar! And presto, you’ve got pesto! You should find it absolutely delicious as is, but we sometimes add a tiny amount of salt and/or pepper.

Serves – approx 500g of pesto sauce

Time – 10-15 minutes if using a food processor, longer if using pestle and mortar

Note: Fresh pesto won’t keep long, partly ‘cause there are no preservatives in it, and partly because it tastes so good, you’ll eat it all immediately! But if you pop it in a sealable airtight jar, smooth it over and add a layer of olive oil on the top, it’ll keep a little longer.

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2 comments

  1. […] blending.  Process on medium speed until the pesto is very smooth. (Click here for another pesto sauce […]

    Reply
  2. […] 1/2 tablespoons of pesto (You can buy this store-bought or make it yourself. Check out this recipe for home-made […]

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.