The pesto is a typically spice originally from Liguria. Its main ingredient is basil. The original recipe has Genovese basil, a plant that has its origins in the tropical Asia.
The first pesto recipe is from the years 1800. The pesto recipe was inspired by ancient recipe of smashed sauces like “l’agliata” (ligurian version for classic sauce agliata) which was propagated in Liguria since the Renaissance age. Beside basil, the sauce has small quantities of crunched garlic, pine nuts, nuts, of course parmesan (or pecorino (hard ship cheese) as the local tradition says) and extra virgin olive oil.
Pesto pasta recipe
When you prepare pesto pasta is better to know that you can use all kind of pasta, either penne, linguini, fusili, tagliatelle or farfale and spaghetti.
The following ingredients are for four persons:
30 fresh basil blades
1 tablespoon of grated parmesan
½ tablespoon of pine nuts
1 tablespoon of grated pecorino
sea salt
2 garlic cloves
10 teaspoon of extra virgin olive oil
Directions:
In a mortar stamped the sea salt, the garlic and the basil leaves which were before cleaned with a wet sponge. After that, add the oil step by step. Pour also the parmesan and pecorino.
Meanwhile, boil the pasta in salted water. After it is boiled take out the pasta, sloop it very well. The pasta is spiced with the pesto sauce and has to be served warm.
The pesto sauce could be also prepared in a blender where you mix all the ingredients, but taking care after the preparation to put it into the freezer for two hours. This way the basil doesn’t go black and keeps its green shiny color.
Tips:
You could prepare a bigger quantity of basil sauce and keep it in the fridge up to one week or in the freezer for a longer period of time.
To learn cooking with pesto and the Italian cuisine, you may visit http://www.pestorecipe.org/.
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