20.01.2017 / by SapidoItaly2015
Traditionally the pesto sauce must not be blended, but only “beaten” in the mortar.
Remember that basil rapidly loses its flavor: so a good pesto is made and consumed right away.
Traditionally, pesto sauce needs pecorino cheese: if you can’t do without the parmesan make half and half.
To season 500 g of pasta.
120 g of basil leaves (about 40 medium size leaves)
120 cl of extra virgin olive oil
3 garlic cloves
5 tablespoons of grated pecorino cheese
1 heaping tablespoon of pine nuts
1. Hand-chop the basil, slice the garlic and place in a blender with the pine nuts and 1 teaspoon of coarse salt. Chop intermittently (and possibly at low speed), stirring the basil frequently. Don’t add oil or other liquids: you have to make pesto, not a milkshake!
2. When all the basil is finely chopped, add the cheese and mix well
3. Finally add the oil, stirring for long until you get a smooth sauce