Sagittarius
Senior Cook
According, to Epicurious, some people prefer to use a blender or a Food Processor to prepare their Pesto.
Like Ligurians, I use a giant size wooden Mortar and Pestle and take a ladle of cooking water and drizzle it into the Pesto, before adding the Pasta.
Epicurean Recipe for 6 people and my adoptions follow ..
4 cups of fresh basil leaves ( I grind mine in food processor )
1 / 2 Cup Bio Italian Evoo ( I use same amount more or less )
1/4 Cups minced garlic ( I use 1 1/2 tablespoons )
1/4 Cups Pecorino Sardo (Sardinian Sheep Cheese Grated finely). I use 6 tablespoons. Can substitute Pecorino Romano in North America.
1 / 4 Cups Reggiano Parmesan ( grated finely ). I employ 6 tablespoons.
1 /3 Cup Toasted Pine Nuts ( I use 1 / 4 Cup toasted pine nuts ).
After the basil leaves are finely grounded, I add the Evoo, the 2 cheeses grated finely, the toasted pinenuts and then the minced garlic and Pound Away in a mortar .. One can use a food processor ..
Then I taste test, and add a pinch of salt and freshly ground black pepper.
Pesto can be prepared 1 or 2 days before using and wrapped in plastic wrap or stored in a tupperware type vessel or a small glass casserole with a tight fitting cover ..
Recipe Instructions from Epicurious: Http://Epicurious.com/recipes/food/views/classic-pesto-109802
Like Ligurians, I use a giant size wooden Mortar and Pestle and take a ladle of cooking water and drizzle it into the Pesto, before adding the Pasta.
Epicurean Recipe for 6 people and my adoptions follow ..
4 cups of fresh basil leaves ( I grind mine in food processor )
1 / 2 Cup Bio Italian Evoo ( I use same amount more or less )
1/4 Cups minced garlic ( I use 1 1/2 tablespoons )
1/4 Cups Pecorino Sardo (Sardinian Sheep Cheese Grated finely). I use 6 tablespoons. Can substitute Pecorino Romano in North America.
1 / 4 Cups Reggiano Parmesan ( grated finely ). I employ 6 tablespoons.
1 /3 Cup Toasted Pine Nuts ( I use 1 / 4 Cup toasted pine nuts ).
After the basil leaves are finely grounded, I add the Evoo, the 2 cheeses grated finely, the toasted pinenuts and then the minced garlic and Pound Away in a mortar .. One can use a food processor ..
Then I taste test, and add a pinch of salt and freshly ground black pepper.
Pesto can be prepared 1 or 2 days before using and wrapped in plastic wrap or stored in a tupperware type vessel or a small glass casserole with a tight fitting cover ..
Recipe Instructions from Epicurious: Http://Epicurious.com/recipes/food/views/classic-pesto-109802
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