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PESTO,

You probably have been making it wrong, but that’s okay, so have I,

and many others not accustomed to traditional Ligurian cooking. My enlightenment to the traditional preparation of Pesto sauce came about this week, when a friend asked me to host a pasta night. I thought, EASY, homemade pesto, I’ve made it plenty of times. While researching new pesto recipes I came upon an article from The Splendid Table that said “once upon a time, pesto was made by hand using a mortar and pestle.”
 The name Pesto, in fact implies the act of using a pestle. But all pesto’s sauces are destined for blenders, right? Must be my modern way of thinking.So this week I went with the classic method, and my findings, we should all stick to this method, if we have the time. Handmade pesto is indeed better, because the ingredients have been worked less.

There are countless variations of a pesto sauce, but I decided to go with the basics this week. No tricks or thrills, just ingredients that we know work together.

– 1 large bunch of fresh basil leaves

– 4 cloves garlic, peeled

– 1 teaspoon pine nuts

– 5 to 6 tablespoons extra-virgin olive oil (il Fustino Lucca EVOO, not a Ligurian olive variety, but great alternative)

– 3/4 cup freshly grated Pecorino Romano

Now I know not everyone has time to make pesto by hand so if you do go with the blender method be sure to seek out the best freshest ingredients.
Here’s what we made with our pesto:
TROFIE PASTA LIGURIA
PASTA WITH PESTO, POTATOES AND GREEN BEANS
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Posted by:il Fustino