Secrets for making the perfect Italian Pesto

Even though I don’t eat pasta that often when I do I love it with pesto sauce and extra parmesan.

I just discovered the secrets for this healthy sauce, I have tried it and it’s Italian grandmother original recipe perfection.


Secrets for the perfect Italian Pesto01

Secrets for the perfect Italian Pesto02

Secrets for the perfect Italian Pesto03[br]

1 3/4 ounces fresh basil (about 4 cups) (50 grams)
5 tablespoons freshly grated Parmesan Cheese (32 grams)
2 tablespoons Pecorino Cheese (13 grams)
1/3 cup olive oil (72 grams)
1 tablespoon pine nuts (heaping soup spoon)
1,2 cloves garlic chopped
1/4 teaspoon salt

Grated cheese Parmesan and pecorino

Make sure you use fresh Basil leaves, and a combination of freshly grated Parmesan Cheese and Pecorino, a good quality virgin Olive Oil.

The secret is chopping all the ingredients by hand and not blending them because this prevents the ingredients from becoming a completely homogenized emulsion or paste. When you dress a pasta with a pesto that has been hand chopped the minuscule flecks of basil will separate from the olive oil in places, you get definition between ingredients, and bright flavors pop in a way they don’t when they’ve been blended into one. Heaven!!!

Also important is to use the right basil. Genovese pesto is famous in part because it is often made with young, small basil leaves. I used basil from a pot I have in the garden so I chose the younger leaves.

You will need a good chopping knife.

Store any pesto you might use in the next day or two, refrigerated, under a thin film of olive oil. You can also freeze it in snack-sized bags.

Secrets for the perfect Italian Pesto00[br]

Wusthof Knife set  (on sale) // blue dinner plate // old Havana plates // porcelain plates in space saving racks





Have a lovely Day and thank you so much for reading!!!


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