How to make Basil Pesto in a Mortar - Pesto alla Genovese Recipe (pesto re)

Basil Pesto “alla Genovese” made in a Mortar

Recipe for 2 servings / about 150g
(226kcal/100g)

Ingredients:
½ Garlic, clove (3g)
½ tsp Salt, coarse (2g)
1 Tbsp Pine nuts (15g)
15x twig Basil, fresh and young (100g)
4 Tbsp Parmesan, grated (30g)
2 Tbsp Olive oil (15g)

Preparation method:
Pluck basil leaves from the stems.
Peel and halve the garlic, if present remove the sapling in the middle.
Put salt in a mortar, chop garlic a little and also put it in the mortar.
Grate the garlic and salt in a mortar to a cream, do not push / beat, but rather grate.
Add the pine nuts and grate everything into a cream.
Add basil leaves little by little (approx. 2-3 charges) to the mortar and grate.
Add the grated parmesan and continue mixing briefly.
Add olive oil and mix one last time.
Pesto is best served immediately with pasta, meat, bread etc.

Notice:
The basil must be young, i.e. early or mid-season!
If you use basil that is old or even already in bloom, the pesto will be very strong / bitter and will immediately turn brown.
Pine nuts can also be roasted a little but must be cooled down! Do not roast too much, otherwise the pesto will turn brown and the basil taste will be lost.
You can use parmesan or pecorino or both.
If you do not like too much garlic, use only a quarter clove.
The mortar and the ingredients should not be too warm, otherwise the pesto can become bitter.
Traditionally the pesto is made in a white marble mortar with a large wooden pestle.
Grating the basil requires some patience, but the result is worth it!

Pesto alla Genovese produced in a mortar tastes excellent and is very versatile. It is best mixed with fresh pasta.

Preparation time: 20mim
Start to Finish: 20min

Shelf life:
Pesto is best enjoyed immediately. In the refrigerator in a glass covered with some olive oil it can be kept for about 2 weeks.
Well packed and deep-frozen for about 6 months.

INSTAGRAM:
  / cookswiss  

FACEBOOK:
  / cookswiss  

TWITTER:
  / cookswiss  










#Pesto #Basil #Cookswiss

Tags:
How to make Basil Pesto in a Mortar - Pesto alla Genovese Recipe, pesto re, basil pesto, pesto sauce, homemade pesto, ingredients pesto, pesto is, pesto genovese, basil pesto sauce, green pesto, homemade pesto sauce, pesto sauce ingredients, making pesto, pesti alla genovese, basil pasta sauce, pesto sauce pasta, basil pesto mortar and pestle, how to make basil pesto in a mortar, pesto alla genovese recipe pesto recipe, authentic italian basil pesto recipe, italian basil recipes