PINE NUTS RECIPE: BASIL AND PINE NUTS PESTO

Oct 18, 2021

To season a good plate of pasta, to stuff a focaccia or for a thousand other recipes in which you can indulge yourself, try making BASIL AND PINE NUTS PESTO at home .

The uses you can make of this sauce are truly the most varied and in any case it will give flavor and aroma to your dishes.

Pesto can be safely stored in the freezer for a long time so that it can be used to prepare a dish with a typical summer aroma even in the coldest months, when fresh basil is impossible to find.

INGREDIENTS :

50 g fresh basil (preferably in small leaves)
40 g Parmesan cheese
20 g Pecorino cheese (seasoned Sardinian)
20 g Pine nuts
qb Extra virgin olive oil
qb Coarse salt

PREPARATION :

1. Place the basil leaves in the pestle (preferably choose very small and “young” leaves as they are the easiest to crush and have a more delicate flavour).

2. Add the pine nuts and coarse salt to the pestle (only add a pinch of coarse salt as the other ingredients are also quite tasty and if you add too much salt you risk obtaining a sauce with too intense a flavour).

3. Start crushing the ingredients with the pestle, making sure that the basil leaves are reduced to a pulp; mix with the pine nuts and salt. Add a drizzle of oil when the basil leaves are already quite crushed.

4. Also add the chopped parmesan and pecorino cheese to the pestle and continue to grind everything with the pestle for a few minutes until you have mixed all the ingredients together well and obtained a thick and full-bodied cream. Pour in more olive oil until you obtain the density you prefer.

5. Once you have obtained the mixture of the right density, you can use the basil and pine nut pesto to season a good plate of pasta or for other preparations such as focaccia or savory pies.

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