You probably have been making it wrong, but that’s okay, so have I,
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
PASTA WITH PESTO, POTATOES AND GREEN BEANS