Basil Pesto
Genoese basil pesto is a condiment for first courses but not only. Also, ideal for croutons, focaccias, and many other recipes. Basil pesto, the Genoese one, is prepared with a few simple ingredients. In reality, some add pecorino by reducing the quantity of parmesan, those who eliminate the garlic for a more delicate taste and those who dare to add almonds (never be!).
The quality of the oil and pine nuts is fundamental, but above all, the perfect intact and unbroken basil leaves must be chosen. The ideal would be to prepare it as per tradition, using a mortar and everything entirely crushed by hand, so as not to alter the basil leaves. Nowadays, to speed up, a good mixer with blades is used and it is ready in a few seconds, especially for the large quantities that you will prepare in the summer to preserve it in the winter.
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Tips
When using the food processor, go easy and avoid blitzing the pesto too much. You want to leave it a consistency that has a few bits in it and is not too smooth
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Ingredients for 4
100g of basil leaves
30g of grated parmesan
30g of pine nuts
60ml of olive oil
salt (if needed)
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Method
Wash the basil leaves well using a colander so that they do not crush. The water jet must not have very high pressure.
Dry them gently by laying them flat on a clean cloth. If you have the opportunity, let them air dry, without dabbing them.
Then, put the basil leaves in a mixer that contains them all (or do it in several batches) and add half the olive oil. Then add the clean garlic cloves, the grated parmesan, and the pine nuts and mix intermittently for a few seconds.
Finally, add the remaining oil and salt. Continue mixing until it becomes creamy.