Fresh Basil pesto sauce 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, just because we don’t like garlic; if this is not your case, feel free to add as much you love.
80 g Basil leaves
30 g Pinoli
100 ml olive oil
50g grated Parmesan
30g grated Pecorino cheese
Salt to taste
One garlic clove (optional)
To prepare the sauce, Giovanna uses a blender.
First, 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. However, if you do not consume it immediately, you need to cover the surface with olive oil.
The shape of the pasta that fits best with the pesto sauce is Trofie; it’s also perfect for the gnocchi, Trenette, Lasagna, and Corzetti.
Buon Appetito 😊