This is one of the most famous “sauces” in the world. Easy to say, but harder to make. The reason is soon revealed. More than the recipes, in Italian cuisine it’s the ingredients that really count. The starting point is the extra virgin olive oil. Firstly, for a pesto sauce you need the monocultivar Taggiasca extra virgin olive oil.
- 100 gr. basil leaves
- 40 gr. pine nuts
- 100 gr. grated Parmesan cheese
- 20 gr. Pecorino cheese
- 100 gr. cultivar Taggiasca extra virgin olive
- 1 or 2 cloves of garlic
- 6 g marine salt
- Put the garlic and salt in a mortar and beat until creamy.
- Then add the basil leaves previously washed and dried, leave them whole so that they retain their intense green colour. It is important that the leaves are not pressed against the bottom of the mortar, but on the sides, mixed in a circular motion, slowly and without too much pressure.
- Then combine the pine nuts and the grated cheeses, adding the oil drop by drop.
- To store: Pour the sauce in jars and let it rest for a couple of hours without the lid, covered with a sheet of wax paper. When the oil comes to the surface, sealing the pesto from the air, close it energetically, add a little more oil if necessary.
- The resulting pesto will keep for several months even if the typical green colour will begin to darken a little.