There was a time when basil pesto sauce was largely unknown outside Italy. However, recent years have seen its popularity expand across the world. Making a high quality version of this classic dish at home is not hard, but it is vital that good fresh produce is used, as with many Italian recipes.
Finding the quality ingredients needed is not hard nowadays, and fresh basil along with Italian cheeses can be found in many supermarkets. The fresher the herb the better, so check that the leaves are green and smell sweet. Using dried herbs is a non-starter as an idea.
If you are looking to make a batch which will be big enough for around four people, then about two ounces of the herb is needed. The recipe also requires approximately two tablespoons of pine nuts, along with a big splash, say half a small wine glass full, of good olive oil. Add two cloves of garlic to this mixture and grind it down to a paste in a food blender.
More traditional cooks may want to use a pestle and mortar for the grinding process. This is the traditional way of making the dish, after all, but not everyone has the time or the skill, or the right tool, to do it in this way. Using an electric food processor is therefore nothing to feel guilty about, and it will not affect the quality of the completed dish.
Once the mixture is ready, the next step is to mix it with fresh ground parmigiano, or parmesan, cheese. Add around two ounces to the mix and stir it in well before mixing with the pasta which the pesto will accompany. Anyone looking to add another touch of authenticity to things should also add two tablespoons of pecorino-romano cheese.
Of course, the best place to enjoy a truly great basil pesto sauce would be to travel to Liguria, in Italy, where some fabulous sweet and fragrant basil can be found. Using good fresh ingredients means that anyone can enjoy a good version of this recipe though. It is not always necessary to fly to the Italian Riviera to find good pesto. Basil Pesto Sauce
Finding the quality ingredients needed is not hard nowadays, and fresh basil along with Italian cheeses can be found in many supermarkets. The fresher the herb the better, so check that the leaves are green and smell sweet. Using dried herbs is a non-starter as an idea.
If you are looking to make a batch which will be big enough for around four people, then about two ounces of the herb is needed. The recipe also requires approximately two tablespoons of pine nuts, along with a big splash, say half a small wine glass full, of good olive oil. Add two cloves of garlic to this mixture and grind it down to a paste in a food blender.
More traditional cooks may want to use a pestle and mortar for the grinding process. This is the traditional way of making the dish, after all, but not everyone has the time or the skill, or the right tool, to do it in this way. Using an electric food processor is therefore nothing to feel guilty about, and it will not affect the quality of the completed dish.
Once the mixture is ready, the next step is to mix it with fresh ground parmigiano, or parmesan, cheese. Add around two ounces to the mix and stir it in well before mixing with the pasta which the pesto will accompany. Anyone looking to add another touch of authenticity to things should also add two tablespoons of pecorino-romano cheese.
Of course, the best place to enjoy a truly great basil pesto sauce would be to travel to Liguria, in Italy, where some fabulous sweet and fragrant basil can be found. Using good fresh ingredients means that anyone can enjoy a good version of this recipe though. It is not always necessary to fly to the Italian Riviera to find good pesto. Basil Pesto Sauce
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