How to prepare Genoese pesto: homemade Ligurian pesto with the original recipe of the Ligurian tradition.
A good pesto sauce it can only be prepared with the traditional Ligurian recipe. On this page we will see which ingredients to use and how to choose them as well as providing you with all the instructions, step by step, to prepare the homemade Ligurian pesto according to original recipe of the Liguria region.
Homemade Ligurian pesto
If you're used to prepackaged pesto, that's ithomemadewill surprise you. Ahomemade pestoit is fresh and retains the true flavor of the ingredients used. It is not just a gourmet theory but pure reality: the prepackaged pesto is pasteurized or in any case designed to guarantee a certain conservation on the supermarket shelf. Any pasteurized product loses its freshness. Allow me the comparison: anyone who has had the good fortune to taste fresh milk as soon as it is milked knows that the taste has nothing to do with that of the milk found in the supermarket!
Pecorino, garlic, pine nuts, basil, parmesan and extra virgin olive oil. The ingredients required for the preparation of pesto are few and simple. The ingredients, based on personal taste, can fluctuate in terms of proportion but cannot tolerate quality waste, so choose only products with certain tracing (traceable and safe).
How to prepare Genoese pesto
Thepesto sauceis very versatile, once ready you can use it to season a plate of linguine al dente or use it for fresh and more summery dishes such as a couscous salad with vegetables enriched withGenoese pesto.
Thereoriginal recipe of Genoese pestoprovides only quality ingredients, so be careful to buy the right ones. Here are the ingredients provided by thetraditional Ligurian recipe of homemade pesto.
Ingredients for dressing 600 grams of pasta:
- 50 grams of organic basil leaves
alternatively choose the one from your garden, but only if you have planted very small seedlings and are sure that it has thrived in the best way (free of pesticides and chemical fertilizers that remain on the leaves)
- 2 cloves of Vessalico garlic
Vessalico garlic is a less strong variety that is easier to digest.
- 15 grams of pine nuts
better to choose local-grown pine nuts, the Tuscan pine nuts are very good, the most popular are the pine nuts from Pisa.
- 70 gr of Parmigiano Reggiano
- 30 gr of Pecorino Fiore Sardo
Fiore salrdo DOP has the particularity of being made by shepherds who still use a wood fire in typical places. It is distinguished from other pecorino cheeses by an accentuated sweetness of the dough that goes perfectly with the flavor of the basil.
- 100 ml of Ligurian extra virgin olive oil
- a pinch of coarse sea salt.
Homemade Ligurian pesto, how to proceed
According to the original recipe, the pesto should be prepared in the mortar and not in the mixer. Here is how to proceed to make Genoese pesto at home according to the traditional Ligurian recipe:
- 1) Clean the basil leaves and use them only when they have dried perfectly.
- 2) If possible, use a marble mortar and a wooden pestle with which you will begin to crush the basil leaves and garlic.
- 3) Add the sea salt and, with circular movements of the pestle, continue to "pound". A very thick fluid with a bright green color will form.
- 4) Add the pine nuts.
- 5) Add the grated cheeses a little at a time.
- 6) Add the extra virgin olive oil.
- 7) Pound quickly until you get a liquid with the typical consistency of pesto.
Advice for preparing thepesto sauce
The mixture must be pounded in the shortest possible time, then pound vigorously and clean all the ingredients in the first instance so that they are immediately ready when they are added to the mortar.
If you use a blender or mixer, know that the blades tend to overheat the basil and the high temperature can affect the organoleptic properties of the basil, the leaves may even take on a bitter taste.
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