Pesto sauce recipe|Pesto sauce preparation methods|Pesto sauce health

To make spaghetti al pesto sufficient to serve 4 to 6 as a first course or four as a main course with a tossed salad you will need:
Prep Time: 20 minutes : Cook Time: 30 minutes : Yield: 4 Servings Spaghetti al Pesto

Pesto Sauce Ingredients

* 45 leaves freshly picked basil (about a packed cup)

* 1/4 cup grated aged pecorino (Tuscan or Sardinian, because Romano is too sharp)

* 1/3 cup grated Parmigiano (increase this to 3/4 cup if you cannot find the pecorino)

* 2 cloves of garlic

* 2/3 cup the best olive oil

* 1/2 teaspoon salt

* 1/2 cup pine nuts (technically optional though almost everybody includes them)

* 1/3 cup walnut meats (optional)

* 1 pound (500 g) spaghetti

Pesto Sauce Preparation Methods

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, a bit at a time, continuing to grind, and when it is all worked in, add the oil in a slow stream, stirring with a wooden spatula. The resulting pesto should be smooth and creamy.

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