Name: Pasta with Basil Genuese Pesto Sauce
Yield: 2
Cuisine: Italian
Ingredients: Basil: 25 g in leaves; Extra Virgin Olive Oil: 50 ml; Parmesan cheese: 35 g; Pecorino Cheese: 15 g; Pine Nuts: 8 g; Garlic: 1/2 slice; Salt: 1 pinch; Pasta: 160 g

Features:

linutoan:

Italyano

20
Nag-alagad 2
sayon

Sagol

25 g in leaves Basil
50 ml Extra Birhen Lana sa Olibo
35 g Parmesan keso
15 g Pecorino Keso
8 g Pine Nuts
1/2 Para sa mga gusok ahos
1 pinch Salt
160 g pasta

Directions

Namulong sa pesto moabut sa hunahuna diha-diha dayon Liguria sa Italy: kini mao ang sa niini nga maanindot nga rehiyon sa kamatuoran nga, uban sa pag-amping nga pag-atiman, kini nga salsahan natawo nga bisan giingon nga aphrodisiac.
Pesto mao ang usa ka bugnaw nga salsahan, kahulogan ug simbolo sa Genoa ug sa tibuok Liguria, nga alang sa pipila ka dekada na ang usa sa labing nailhan ug kaylap nga sauces sa kalibutan.
Ang unang timailhan sa pesto mahimong makita diha sa mga 1800 ug sukad niadto ang mga resipe kanunay nagpabilin sa mao usab nga, sa labing gamay diha sa balay sa pag-andam. Aron sa paghimo sa tinuod nga taga-Genoa pesto nga imong gikinahanglan sa usa ka marmol mortar ug usa ka kahoy nga pestle ug … sa usa ka daghan sa pagpailub.
Sama sa bisan unsa nga tradisyonal nga resipe, ang matag pamilya adunay iyang kaugalingon nga resipe alang sa mga taga-Genoa pesto, ang usa mosugyot kita sa niini nga resipe mao nga sa mga taga-Genoa pesto Consortium.

lakang

1 Nahimo	To prepare the Genoese pesto it is first necessary to specify that the basil leaves are not washed, but cleaned with a soft cloth; in addition you must make sure that it is Ligurian or Genovese basil, with narrow leaves (and not the thick-leaved southern one, which often has a mint flavor).
2 Nahimo	Start preparing the pesto by placing the peeled garlic in the mortar together with a few salt grains. Begin to crush and, when the garlic is reduced to cream, add the basil leaves together with a pinch of salt grains, which will serve to better break the fibers and keep a nice bright green color. Then crush the basil against the mortar walls by rotating the pestle from left to right and at the same time rotate the mortar in the opposite direction (from right to left), taking it by the "ears", or the 4 rounded protrusions that characterize the mortar itself. Continue like this until a bright green liquid comes out from the basil leaves.
3 Nahimo	At this point add the pine nuts and start crushing again to reduce to cream.
4 Nahimo	Add the cheeses a little at a time, Mga saging, to make the sauce even more creamy, and lastly drizzle in the extra virgin olive oil, always mixing with the pestle. Mix the ingredients well until a smooth sauce is obtained. Your authentic Genoese pesto is ready to be used!
5 Nahimo	Choose your favorite pasta and cook it in boiling salted water. Dilute the pesto with a cooking water spoon to make it more creamy, then drain the pasta and season with the pesto, completing as you like with whole basil leaves and freshly grated cheese.

To obtain an excellent Genoese pesto, the basil leaves must be necessarily dry, and must not be wrinkled in any way, since the rupture of the vesicles containing the essential oils placed on the upper part of the leaves, would cause oxidation of the color and the aromas, making the dark green pesto with a herbaceous aroma. For the preparation of Genoese pesto, use sweet and ripe oil because the latter, in addition to acting as a solvent for the aromatic substances, ensures the perfect amalgam, enhancing the aroma of basil and attenuating the spicy of garlic.