This weather is inspiring and calling more green and refreshing food. And what better than basil with its smell of summer?
Pesto sauce is one of the most famous Italian sauces and like many recipes got rules and methods that are really strict and for every change you do there is a complain coming!
To make this pesto sauce I used a blender instead of a mortar and used basil from supermarket plants. I am sorry ie not coming from Genova where this recipe is from!
Said that to be precise, this recipe will bring lot of joy in the table because it is light, colourful, it can be used for lot of dishes and above all is super easy to make!
70 gr of basil leaves
60 gr of pinenuts
1 glove of garlic
100 ml of extra virgin olive oil
6 tablespoons of grated parmesan
1 tablespoon of grated pecorino cheese
If you don't have a mortar, use a blender.
Before start making the pesto wash the basil leaves and dry them with the help of a tea towel, in a delicate way.
Now place the basil, the parmesan, the pecorino cheese, the pine nuts and the garlic in the blender and turn on for intervals of few seconds. Do not over heat the blades.
Now add the olive oil and keep mixing.
Depending on how you like your pesto you can add a touch of more olive oil.
Do not cook it, pesto is a cold sauce.
Once your pasta is ready, dry it and transfer to the pan where you previously put the pesto sauce (do not turn on) and mix.