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Pasta al pesto

Below you can find an english translation, but try to understand the original version

Il Pesto

Ingredienti:
– 2 tazze colme di foglie di basilico fresco
– ½ tazza di olio extra vergine ligure (se possibile)
– 3 cucchiai di pinoli
– 2 spicchi d’aglio
– una presa di sale
– ½ tazza di parmigiano grattuggiato
– 2 cucchiai di pecorino romano grattuggiato

Istruzioni:
– Lava il basilico (in acqua fredda) e asciugalo con uno straccio

– Metti il basilico, I pinoli, una presa di sale e l’olio nel frullatore e frullali fino a quando non otterrai una crema (non mettere tutto l’olio insieme, mettilo poco alla volta e aggiungine a piacere)

– Aggiungi il formaggio (parmigiano e pecorino) e condisci la pasta (Trofie o Trenette).

Una variante molto famosa di pesto è il “Pesto alla siciliana” . E’ una variante simile al pesto base, ma con salsa di pomodoro fresco e un po’ meno basilico. (Mi piace molto anche questa variante)

Buon pranzo!

“Pesto” come from Genova, (Liguria-North Italy) where many families still prepare their own using a mortar and a pestle (hence the name).
I live in Rome now = ora vivo a Roma
and I prefer to use the mixer: it is easier = preferisco usare il frullatore: è più facile!
But I know the difference = ma conosco la differenza.
Be careful (= fai/fate attenzione), when we say “olive oil” we think always “extra virgin olive oil”: we do not use cheaper olive oil.
If you have not tried making pesto the old-fashioned way at least once, do it. The action of the pestle gives the “pesto” a smoother texture while bringing out all the flavor of the various ingredients.

Pesto sauce recipe:

Ingredients:
-2 cups tightly packed fresh basil leaves
-1/2 cup Ligurian extra-virgin olive oil (if it is possible)
-3 tablespoons pine nuts
-2 garlic cloves
-pinch of salt
-1/2 cup freshly grated parmesan
-2 tablespoons freshly grated pecorino romano cheese

Method:

– Wash the basil in cold water and pat dry.
– Put basil, pine nuts, garlic, an ample pinch of salt and olive oil in the mixer and process until creamy (do not put all the olive oil immediately, but put it a little bit at time and put it again as you prefer)
– Put in the grated cheeses and serve on hand made pasta (I suggest you trofie)

Mind, ground basil oxidizes quickly turning a different color so use it immediately or store your pesto with a protective layer of olive oil.
Pesto is commonly used on pasta, but this use is not the only one it is highly versatile and often is served with potatoes and string-beans /French beans.

One other well-known variant exists, the Sicilian pesto (“Pesto alla siciliana“), a sauce from Sicily similar to the basic pesto recipe with the addition of fresch tomato souse and less basil. (I love it)

Buon pranzo!

2 Responses to “Pasta al pesto”

  1. […] Here is the recipe of traditional Genovese Pesto sauce = Pesto alla genovese […]

  2. waffle iron s said

    I wish i could tell more than thanks to you for your article, it is very helpful to me for answering my trouble now.

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