Speaking of pesto, I think of Liguria. It is in this region that the famous sauce was born, which some even consider an aphrodisiac.
For several decades pesto sauce has been one of the most popular sauces in the world. The recipe, invented back in the 1800s, is still the same, at least for home cooking. So, how do you make a real pesto sauce at home?
The name of the sauce comes from the verb “pestare”, which means “rub, squeeze”. Arm yourself with a marble mortar and a wooden pistil to prepare pesto.
Italian pesto sauce is a real recipe
Fresh basil leaves 25 g.
Extravergine 50 ml olive oil
nuts 8 g.
Garlic clove ½Crude
salt 1 pinch
First of all, I would like to note that basil leaves should not be washed, they should be wiped with a damp cloth. It is preferable to use small and medium leaves of basil.
Let’s start the sauce by cleaning the garlic. We start rubbing garlic with a mortar, adding a little bit of salt until you have a creamy consistency.
Add a few leaves of green basil and salt and continue grinding with a mortar.
Continue the process until the juice starts to come out of the green leaves. Add pine nuts and keep working with the mortar.
Add the grated cheeseses on the grater and mix them all again with a mortar to a homogeneous consistency. Last, add the olive oil and mix it all up again. Your sauce is ready!
The ready-made sauce can be stored in a refrigerator in a sealed package for 2-3 days. You can also divide the mixture into moulds and freeze, a great ready-made sauce for your pasta all year round.