It’s time for another Nonna Amalia recipe and this time I’m trying her recipe for traditional basil pesto. My boyfriend’s nonna was born in Imperia, Liguria which is where pesto originates from, so I’m very excited to share this with you. It’s quick, it’s easy and it’s very delicious. Read on to find out how to make it
What is Pesto?
First things first, you might be wondering what exactly is pesto. It’s a green sauce that comes from Genoa in Liguria, Italy and actually means ‘to crush’. Traditionally, the sauce is made with a mortar and pestle hence the origins of the name. This delicious sauce is said to date back to at least 1870 when it was mentioned for the first time in a book of Genovese Cooking by Giovanni Battista Ratto.
What is pesto made of?
Traditionally, pesto is made from fresh basil leaves, pecorino cheese, parmigiano reggiano, garlic, extra virgin olive oil and pine nuts. Enrica from A Small Kitchen in Genovese actually has a fantastic blog post with tips on what to look for with each ingredient used in pesto. She suggests using organic basil (so you don’t need to wash the leaves), a special Ligurian garlic called Aglio di Vessalico (which is more digestible), and olive oil from the Italian Riviera (as it has a more delicate flavour).
How long does pesto last?
You should store it in an airtight container in the fridge and usually lasts around 4 days. Alternatively, you can actually freeze it too and it would last up to 6 months. This pesto is so delicious though that yours will probably only last a day!
How to make pesto ‘Nonna Amalia’ style
Ingredients
- 100g basil leaves
- 30g parmigiano regianno
- 20g pecorino cheese
- 15g pinenuts
- 2 cloves of garlic
- Extra virgin olive oil
- Salt
Method
- Begin by breaking your basil leaves with a pinch of rock salt in a mortar and pestle. Instead of hitting up and down with your pestle, aim to crush the leaves in a circular motion.
- When the leaves are nicely crushed, add in the garlic cloves and crush into the mix. Be sure to remove the green heart of your garlic to help digestion.
- Next, add your pinenuts and grind into the paste.
- Add your cheeses, stirring into the mixture.
- Finally, add a drizzle of olive oil until you reach your desired texture. Season to taste. To store it, add some oil until it covers your pesto (this will help to prevent it oxidizing).
Perfect for mixing through with freshly cooked pasta! However, you must (try) follow Nonna Amalia’s rule of never adding parmesan cheese on top. A perfectly seasoned pesto shouldn’t need any extra cheese! If you’d like to discover more Nonna Amalia recipes, try this one for apricot crostata or her delicious apple cake.
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