Pesto comes originally from Genova in Liguria, a beautiful region in the north-west of Italy.
This pasta sauce has been around for a long time and it is now popular all over the world. The recipe has not changed much over the years.
I love pesto because it is a healthy, light and a tasty sauce for pasta. In the summer I make it more often as fresh basil and fresh pine nuts are easier to find.
In Italy you can find maritime trees which produce pine cones. If you shake them well you can find plenty of shelled pine nuts, which you will need to crush in order to get the pine nuts.
In order to make pesto properly you need a pester and mortar. If you don't have one or if you don't have much time you can always use a food processor.
If you do, to avoid the ingredients to over- heat it is a good idea to use it at the lowest speed and to put the bowl's processor in the fridge before using it.
The heat during processing, can make the pesto bitter, dark green and change its delicate flavour.
- Prep Time : 45 minutes
I have picked this recipe from Consorzio pesto genovese.
Put the garlic and the salt in the mortar and grind it.
Add the basil and using a circular motion from left to right gently grind the leaves. If you are too rough you might spoil the essential oils of the basil.
Now add the pine nuts and keep grinding until you get a nice and creamy sauce. Add the cheese and eventually little by little the olive oil.
This freshly made pesto is going to taste wonderful with any type of pasta. I personally like it with brown linguine or trofie.
Store it in the fridge.