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

Mga tampok:

Cuisine:

Italyano

20
Naglilingkod 2
Madaling

Mga sangkap

25 g in leaves Basil
50 ml Dagdag na birhen langis ng oliba
35 g Parmesan cheese
15 g Pecorino keso
8 g Pine Nuts
1/2 hiwa Bawang
1 kurot Asin
160 g Pasta

Mga tagubilin

Pagsasalita ng pesto na papasok sa isipan agad sa Liguria sa Italy: ito ay nasa magandang lugar na ito sa katunayan na, sa maingat na pag-aalaga, sarsa ng ito ay ipinanganak na kahit sinabi na maging aprodisyak.
Pesto ay isang malamig na sarsa, magkasingkahulugan at simbolo ng Genoa at ang buong sa Liguria, na para sa ilang dekada ay naging isa sa mga pinaka kilala at malawakang sauces sa mundo.
Ang unang bakas ng pesto ay matatagpuan noong 1800s at simula noon ang recipe na ito ay laging naiiwan ang parehong, kahit sa mga tahanan na paghahanda. Upang gumawa ng mga tunay na Genoese na ang pesto ay kailangan mo ng isang marmol na semento at isang kahoy na pestle at … magtiyaga.
Tulad ng anumang tradisyonal na recipe, bawat pamilya ay may sariling recipe para sa Genoese na pesto, ang iminumungkahi namin sa recipe na ito ay na ng Genoese na mga pesto Consortium.

Hakbang

1 Tapos	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 Tapos	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 Tapos	At this point add the pine nuts and start crushing again to reduce to cream.
4 Tapos	Add the cheeses a little at a time, pagpukaw sa patuloy, 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 Tapos	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.