Pesto is one of the most famous pasta dressing, made with the best basil leaves, Parmisan, extra virgin olive oil, pine nuts and garlic. Our grandmothers used to prepare it using pestle and mortar that is why is called pesto which means “pounding”.
- 1 large bunch of basil, leaves only, washed and dried
- 1 clove of garlic (optional)
- a dash of salt
- one small handful of raw pine nuts
- 3/4 cup of roughly grated Parmesan
- 4 tbs of extra-virgin olive oil
Add the garlic to the blender and mince. Next, add the basil leaves, pine nuts, and a dash of salt to the bowl. While it’s running, slowly drizzle in olive oil until all the ingredients are pureed.
You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of oil.
Cover and refrigerate until you are ready to use it. This should keep for 2 – 3 days in the fridge but remember to leave outside for few hours before using it. If you will add some some cherry tomatoes or shrimps to your pasta al pesto, it will be even more delicious!