Pesto Sauce Recipe
Pesto alla Genovese is a sauce used to flavor pasta originiaria the capital of Liguria. The name comes from "stepping", in reference to the manner in which the ingredients, including basil, olive oil and garlic, are united in the preparation.
Define the history of Pesto alla Genovese is how to define the history of basil, from its origins to the present day: the delicious plant arrived in Italy from the shores of North Africa, though in fact India was the first country to cultivate it. Arrived in Europe, the basil plant found the best soil for growing in Liguria and Provence in France. In these two areas, the pesto is developed in a similar manner, but the use of different ingredients made the difference by making the recipe for Pesto alla Genovese the most popular and known worldwide.
The sauce is made with Genovese basil, salt, garlic, extra virgin olive oil from Liguria (preferably Taggiasco), pine nuts (also roasted) and grated parmesan (that wanting can also be replaced by grain, pecorino Sardo). Historically, the pesto is prepared in a marble mortar with a wooden pestle.
Despite being a condiment pasta available in supermarkets, it is advised to try once to prepare fresh homemade pesto. So let's see the recipe.
Ingredients
- 4 bunches of fresh basil leaves Genoa
- Extra virgin olive oil (as mentioned, it is preferable to Taggiasco)
- Grated Parmesan cheese (or Grana Padano, Pecorino Romano and Pecorino Sardo)
- 2 cloves of garlic
- 1 tablespoon pine nuts
- A few grains of salt
Wash in cold water bunches of basil and allow to dry on a towel. At this point begin to pound the basil with the garlic in a mortar, taking care to put a clove of garlic every thirty leaves of basil around.
When the leaves begin to release the liquid, add a handful of pine nuts and continue to pound. When the pine nuts are also well-mashed dates a generous sprinkling of cheese, a few grains of salt and add olive oil, enough to give the sauce its characteristic creamy consistency.
Then store the product in a bowl and Pesto Repeat the procedure until all the ingredients.
As the last Board, Pesto alla Genovese famously gives its best with trofie.
Pesto alla Genovese is a sauce used to flavor pasta originiaria the capital of Liguria. The name comes from "stepping", in reference to the manner in which the ingredients, including basil, olive oil and garlic, are united in the preparation.
Define the history of Pesto alla Genovese is how to define the history of basil, from its origins to the present day: the delicious plant arrived in Italy from the shores of North Africa, though in fact India was the first country to cultivate it. Arrived in Europe, the basil plant found the best soil for growing in Liguria and Provence in France. In these two areas, the pesto is developed in a similar manner, but the use of different ingredients made the difference by making the recipe for Pesto alla Genovese the most popular and known worldwide.
The sauce is made with Genovese basil, salt, garlic, extra virgin olive oil from Liguria (preferably Taggiasco), pine nuts (also roasted) and grated parmesan (that wanting can also be replaced by grain, pecorino Sardo). Historically, the pesto is prepared in a marble mortar with a wooden pestle.
Despite being a condiment pasta available in supermarkets, it is advised to try once to prepare fresh homemade pesto. So let's see the recipe.
Ingredients
- 4 bunches of fresh basil leaves Genoa
- Extra virgin olive oil (as mentioned, it is preferable to Taggiasco)
- Grated Parmesan cheese (or Grana Padano, Pecorino Romano and Pecorino Sardo)
- 2 cloves of garlic
- 1 tablespoon pine nuts
- A few grains of salt
Wash in cold water bunches of basil and allow to dry on a towel. At this point begin to pound the basil with the garlic in a mortar, taking care to put a clove of garlic every thirty leaves of basil around.
When the leaves begin to release the liquid, add a handful of pine nuts and continue to pound. When the pine nuts are also well-mashed dates a generous sprinkling of cheese, a few grains of salt and add olive oil, enough to give the sauce its characteristic creamy consistency.
Then store the product in a bowl and Pesto Repeat the procedure until all the ingredients.
As the last Board, Pesto alla Genovese famously gives its best with trofie.
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