Have a great weekend everyone!
For this weekend, I thought about a very simple recipe both in taste and in the preparation, the Ligurian Pesto sauce!
It’s a sauce very easy to prepare and it will taste great.
So, what are we waiting for?
Ingredients (for 6 people):
50g basil leaves (preferably small leaves) (149⁄64oz)
Half a cup of extra virgin olive oil (about 150 ml)
70g of grated Parmesan cheese (215⁄32oz)
30g of grated Pecorino cheese (replace with 30g Parmesan cheese if you don’t have the Pecorino) (11⁄16oz)
1/2 clove of garlic (don’t put it, if you want a milder Pesto)
1 tablespoon of grated pine nuts
A few grains of sea salt
The pesto should be prepared with the classic mortar, pounding the basil leaves, in order to maintain more aromas contained in the leaf of basil.
As it is difficult to find one, I strongly suggest you take advantage of the mixer to perform the steps of the recipe.
Wash the basil leaves in cold water and let them dry on a clean cotton cloth. Don’t wring out the leaves, otherwise it will ruin the flavor of basil.
Meanwhile, grate Parmesan, Pecorino and pine nuts.
Cut the garlic clove in an half, making sure to remove the interior root (see figure below), the most aromatic part of garlic, which might be felt a little too much in our Pesto!
Put all ingredients in the mixer, along with extra virgin olive oil and the grains of salt.
Don’t let the mixer overworks the Pesto: the best technique is to turn “on” the mixer for 2-4 seconds, then turn it “off” and “on” again, until you get a thick, bright green sauce.
Well, we’ve done!
Enjoy it on toasted bread or on pasta: as a first course, the traditional coupling considers the “Trofie”, a traditional fresh italian pasta.
It is possible to freeze the pesto in small sealed glass or plastic jars, then thaw out in a refrigerator or at room temperature: it’s better not to “boil” it in the microwave!
If you want to store and then eat in a short time (2-3 days), put the freshly prepared Pesto in the refrigerator, in an airtight jar, taking care to cover the sauce with an extra olive oil layer to prevent oxidation.
And the wine?
For this recipe I chose “Elibaria” 2013 by Contini, a small producer from Sardinia.
Made from Vermentino grapes, this wine is great with the pasta with Pesto sauce: with his roundness and its alcool percentage pairs very well with the characteristics of this sauce.
At the nose, simple perfumes of white flowers and white fruits.
On the palate it feels a great mineral taste and a good feeling of softness and freshness.
If you can not find it, I recommend a Sardinian Vermentino or a Ligurian one with good roundness, freshness and alcohol percentage, or a Falanghina or a Chardonnay with good freshness and alcohol.
And now, enjoy!