Pesto sauce Italian way is actually a recipe from the northern city of Genoa, in the Liguria region famous for the Cinque Terre. It is now known and appreciated world wide.
It only takes 10 minutes to prepare a good pesto... once you have the right ingredients.
Basil is the fundamental ingredient. It should be the variety from Liguria, which is smaller, with oval and convex leaves, light green, with a more delicate perfume than the usual basil and without the fragrance typical of mint.
Pinoli - pine nuts from domestic pine trees so typical of Italy and the Mediterranean coast. They differ from the Chinese and Pakistani ones for the ivory white and uniform colour. Their flavour is reminiscent of the resinous aromas of pine. In Italy food product monitoring is very strict.
INGREDIENTS FOR 5 PERSONS:
50 gr of Ligurian basil leaves
20 gr of pine nuts
2-3 grains of coarse salt
a small garlic clove
1 deciliter of olive oil (not of the freshly pressed one)
1 ice cube
HOW TO PREPARE PESTO SAUCE AT HOME
Put in a tall bowl and mix. Then add 70 gr. parmesan cheese and 30 gr. grated hard pecorino cheese. Mix again: Your pesto sauce is ready.
The pasta that is best eaten with a pesto sauce should be flat and long; TAGLIERINI is the best, especially if they are home made.