Pesto (Italian pronunciation: [ˈpesto], is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep's milk).
Pesto is traditionally prepared in a marble mortar with a wooden pestle.
First, garlic and pine nuts are placed in the mortar and reduced to a
cream, then the washed and dried basil leaves are added with coarse salt and
ground to a creamy consistency. Only then is a mix of
Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a
little extra-virgin olive oil is added. In a tight jar (or simply in an
air-tight plastic container), covered by a layer of extra-virgin olive
oil, pesto can last in the refrigerator up to a week, and can be frozen
for later use.
Because pesto is a generic term for anything that is made by pounding, there are various other pestos, some traditional, some modern. Pesto alla genovese is made with Genovese basil, salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese like Parmigiano Reggiano or Grana Padano and pecorino Sardo or pecorino romano.
The best pesto so far I have eaten is from natural food market "Happy Pear" from Greystones and its not a traditional one. Good thing is that they are not making secret of their recipe. Its pritty simple to make! Check it out :)!
Recipe:
135 gr roasted cashew nuts
70 gr paremasan cheese
20 gr raw garlic
100 gr of Basil leaves
teaspoon of salt
300 ml sunflower oil
Buon appetito!
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