How to make Fresh Basil Pesto Sauce
This is an easy homemade Italian recipe.
Pesto is one of the most famous sauces globally.
Traditionally, it is prepared using
a marble mortar with a wooden hammer and
is typical for the Liguria area sauce.
Pesto is a raw sauce, thanks to which
the ingredients do not lose their nutritional characteristics.
An essential detail while preparing pesto.
Is that the basil leaves should be dry.
Giovanna’s recipe is for garlic-free pesto,
Simply because we don’t like garlic.
But if this is not your case, you can add it.
80 g Basil leaves
30 g Pinoli
100 ml olive oil
50g grated Parmesan
30g grated Pecorino cheese
Salt to taste
1 garlic clove (optional)
To prepare the sauce, Giovanna uses a blender.
Pour the olive oil into the blender’s glass, then add the pinoli,
garlic, and basil leaves.
Then add the grated cheese, blending again at low speed.
As the sauce is ready, you can store your fresh basil sauce for a few days
in the refrigerator. If you do not consume it right away,
But you need to cover the surface with olive oil.
The shape of the pasta that fits best the pesto sauce is Trofie; it’s also perfect gnocchi, Trenette, Lasagna, and Corzetti.