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Pesto alla Ligure

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Italy
Forum Discription: From the northern snow-covered Alps to the hot southern beaches of Apulia, Italy’s regions encompass everything good.
Printed Date: 28 November 2021 at 11:35

Topic: Pesto alla Ligure
Posted By: TasunkaWitko
Subject: Pesto alla Ligure
Date Posted: 04 May 2011 at 13:11
Pesto alla Ligure

Ingredients, amounts for 4 people:

50 leaves freshly picked basil (about a packed cup)
1/4 cup grated aged pecorino (you will want Sardinian or Tuscan pecorino here, not pecorino romano, which is too sharp. If you cannot find Tuscan pecorino, increase the Parmigiano to 1 cup)
1/3 cup grated Parmigiano
1 cloves of garlic
2/3 cup extra virgin olive oil
1/2 teaspoon salt
1/2 cup pine nuts (from Toscany)

If you have a marble mortar and wish to use it (purists say neither brass nor wood mortars will work), put the salt, garlic, nutmeats and basil in it and grind the mixture, firmly crushing the ingredients against the sides of the mortar, rather than striking sharp blows with the pestle. When the mixture is ground, add the cheese keep grinding the obtained mix for a little more, and when you have a smooth cream, add the oil in a slow stream, stirring with a wooden spatula.
If you are using a blender instead, chop the garlic, basil, nutmeats, and salt, being careful not to let the mixture too liquid, then transfer it to a bowl and stir in the grated cheese and the oil.

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