Also this year we did the oil ... and oil! And how not to try to make pesto?! Before now I had never done, and then I immediately ventured into the preparation using a blender, but I must admit the motaio fascinates me, as the preparation may seem longer I can not resist this tool so unique and ancient . While awaiting this new addition, here is the recipe for pesto, easy, fast and really good.
Ingredients:
About 30 leaves fresh basil
90 grams of extra virgin olive oil
100 g of Parmesan
40 grams of pine nuts
1 pinch of salt
2 cloves of garlic (or if you want, I have not spent)
Preparation:
Using a mortar and pestle of wood, you should follow this order: garlic, basil and pine nuts, parmesan cheese and then and only 'extra virgin olive oil.
Instead, using a blender, place the pine nuts and add just a little 'oil, then the basil, the' garlic, and finally the Parmesan.
The 'oil and salt is best to add them in a separate bowl, not in the blender, so the basil into small pieces will be more like a pesto cream or a milkshake.
The pesto can 'be stored in the refrigerator for several days covered in a layer of oil, or conveniently frozen in the freezer and thawed in glass jars in the refrigerator if necessary!
Notes: Good with Trofie !
There is a bit of cheese?
My grandmother, Ligurian doc, he did so:
Half and half the Parmesan cheese
@ Cla: you are quite right, because for a while 'I do it like that, because I put 70 grams and 30 grams of parmesan cheese ... a matter of taste