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August 14, 2011
Basil Pesto–The Genoa Way?
Spaghetti with Basil Pesto
Don’t know why but I’ve been putting off making basil pesto–a simple salsa verdi (green sauce) from Genoa. I couldn’t wait any longer when I got a deal on a couple of bunches of small leaf organic basil this morning. By early afternoon, the kitchen was sweetly perfumed by the fresh basil marinating in the morning sun when I returned to make the pesto.
Yeah the Genoese insist you must use a mortar and pestle to make this pesto. I don’t have one so if you don’t either, use a food processor to mince the basil, garlic and pinoli and then mix in the grated cheeses and the butter to give the pesto more texture. Not the authentic Genoa way, but taste is never sacrificed.
Just a few ingredients and you’ve got this pesto in 10 minutes. Use it to dress fettuccine as they do in Genoa (they call the dish trenette) or with spaghetti as I did this time. This pesto is really versatile. Use it as a sauce with roasted meats, as a pizza topping with fresh mozzarella and grated pecorino romano, or add a dollop to a soup like minestrone.
Ah, summer!
Basil Pesto
Ingredients
2 cupsfresh basil leaves
1/4 cupEVOO
2 tablespoonslightly toasted pine nuts (pinoli)
2 clovesgarlic, smashed
1 teaspoonsea salt
1/2 cupfreshly grated Parmigiano Reggiano cheese
2 tablespoonsfreshly grated Percorino Romano cheese
3 tablespoonssoftened unsalted butter
Cooking Directions
Put the basil, garlic, pine nuts, salt and olive oil in the bowl of a food processor. Add about 10 fresh Italian parsley leaves if you want to brighten the green color.
Mix well stopping a couple of times to scrape down the sides.
When the ingredients are well mixed and almost form a paste transfer to a bowl.
Mix in the grated cheeses with a fork and when mixed well stir in the softened butter and mix well to blend all of the ingredients.
Add a bit more olive oil if the pesto is too dry.
Best to use this pesto when you make it, but you can store pesto in the refrigerator covered with olive oil and a tightly sealed container and even freeze it--just bring it to room temperature before using.
To Dress Pasta
Cook the pasta in well salted boiling water until al dente, drain and place in a bowl. For a pound or 500 grams of pasta add in 4 tablespoons of the pesto and mix well to coat the pasta evenly. Don\'t use too much pesto the pasta should only be coated lightly. Transfer to a serving platter and top with a drizzle of a finishing EVOO and a light sprinkling of grated Parmigiano.
Pizza
Evenly spread a thin layer of pesto. Scatter slices of fresh mozzarella. Sprinkle grated Parmigiano evenly on top.
Roasted Meats and Fish
Add a teaspoon of pesto on the side of roasted chicken or pork or as a side salsa for fish.
Soup
Add a tablespoon to a bowl of minestone.
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Yes, this pesto is meant for pasta. If you want to use it in other dishes, as a sauce for meat or fish, just cut back on the sea salt so that it’s to your liking. Start out with a little, you can always add more.
we tried this recipe and all 3 of us agree that it is too salty. Is that because it is meant to be for pasta? otherwise good though.
Yes, this pesto is meant for pasta. If you want to use it in other dishes, as a sauce for meat or fish, just cut back on the sea salt so that it’s to your liking. Start out with a little, you can always add more.