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Spices/Sauces/Rubs, Italian


�30-40 basil leaves - stems removed (the smaller the leaf, the sweeter the pesto � do not use any brown leaves)
�1 clove of garlic for every 30 basil leaves
�30 grams pine nuts (A little more than 1 ounce)
�40 grams freshly grated Parmesan cheese (1 1/2 ounces)
�30 grams grated Pecorino cheese
�150 ml olive oil (5 ounces)
�Salt for seasoning
�1 small boiled potato, peeled (optional, but it makes the pesto creamy and prevents it from turning brown)

1.Gently wash the basil leaves, paying attention not to crush them. Lay the basil leaves on a paper towel and let them dry naturally - do not press or pat the leaves.
2.Peel and roughly chop the garlic.
3.Add the pine nuts to the blender or food processor. The reason we process them first is they require more time and a high speed to break up properly. We do not want to add the basil at this stage, otherwise it will be over blended and the heat generated by the friction may alter the color and fragrance of the basil.
4.Once you have blended the pine nuts, add the basil leaves and garlic.
5.Start blending at a low speed. At the same time, gradually pour in the olive oil. Add a small amount of salt to season.
6.Add the pecorino and Parmesan cheeses - and if applicable, the small potato.
7.Blend until smooth.

Good