Chef Gianluca Deiana Abis: Pesto alla Genovese
Pesto alla Genovese
Prep. time: 10
Cook Time: 0
Difficulty: 1 out of 5
1 Clove of Garlic
100ml Extra Virgin Olive Oil 50 gr Basil leaves (The real Pesto is made with basil from the region of Liguria ) 30 gr Sardinian Pecorino Cheese for grating 70 gr Parmesan cheese for grating (Make Sure is real Parmigiano Reggiano)
Sea Salt to Taste
Started preparing the pesto by putting the peeled garlic in a mortar, Start pound and when the garlic is reduced in cream, add the basil leaves along with a pinch of salt, which will serve to better crush the fibers and maintain a beautiful bright green color , crushed, the basil against the walls of the mortar rotating the pestle from left to right and simultaneously rotate the mortar in the opposite direction (from right to left), keep it up until the basil leaves will come out a bright green liquid , at this point, add the pine nuts and start stepping on reducing cream.
Add the cheese a bit 'at a time, stirring constantly, which will make it even more creamy sauce, and finally the extra virgin olive oil that will pour in, stirring constantly with the pestle. Mix the ingredients well until you have a smooth sauce.
Traditional the mortar is of marble, with the wooden pestle. The basil leaves are washed and left to dry, taking care to avoid rubbing against each other to avoid rupture of vesicles, resulting in a blackening and altered taste.
The pesto you get mashing (stirring) Basil salt, pine nuts and garlic, seasoned with Parmesan, sardinian pecorino cheese and olive oil. It is a raw sauce, which is a compound in which the ingredients are mixed in cold, uncooked. This feature requires the ingredients don't lose their peculiar characteristics.
the first recipe for pesto goes back to the nineteenth century. Although certainly is responsible for payment of the oldest sauces pounded like the garlic sauce (Liguria version of the classic garlic sauce), garlic and walnuts, widespread in Liguria during the Genoese Republic and the French pistou.
In most of the area of La Spezia and Genovese were used advanced cheese crusts, because economically cheaper, also the potatoes were added as less care.
Check more recipes from Chef Gianluca Deiana Abis